Noticing pumpkins on every stoop, I went to the market and was drawn to their cucurbit cousins, zucchini, aka courgettes. Prepared simply, raw, these cucurbits satisfy for breakfast.
1 Tablespoon EVOO (Extra Virgin Olive Oil)
pinch of pink sea salt
fresh ground black pepper to taste (optional)
1 grape tomato
Wash zucchini and lemon. Use a mandolin to slice the zucchini into paper-thin ribbon-like strips.
Arrange the ribbons on each plate.
Squeeze the lemon
and pour about a teaspoon on each plate. Sprinkle with sea salt and drizzle with olive oil. Add pepper if desired
and embellish with a halved grape tomato.
©Nancy Wolfson-Moche 2013