Zucchini Ribbons

🥘 Ingredients

• zucchini 680 g
• kosher salt 1 tsp
• walnuts 75 g
• extra-virgin olive oil 3 tbsp
• shallot 1 medium
• Aleppo pepper 1 tsp
• breadcrumbs 30 g
• lemon zest 1 whole lemon
• lemon juice 2 tbsp
• sheep's milk feta 42 ½ g
• sheep's milk feta 42 ½ g
• fresh mint leaves 0.33 cup

1. 1

   Wash zucchini . Using a harp peeler (such as a Kuhn Rikon Y-peeler), shave wide ribbons from the stem to the blossom end with even pressure. Stop when you hit the bumpy seed core, rotate the zucchini 90 degrees, and continue shaving all four sides. Compost or reserve the square seeded cores.
2. 2

   Place the shaved ribbons in a colander , toss with kosher salt , and let drain for 5 minutes .
3. 3

   Without rinsing, spread the ribbons out onto a clean kitchen towel or paper towels and blot dry while preparing the warm dressing.
4. 4

   Set a 12-inch skillet over medium-low heat. Add walnuts and toss frequently for 5 minutes until lightly colored and fragrant.
5. 5

   Add extra-virgin olive oil , shallot , and Aleppo pepper to the skillet. Stir constantly for 2 minutes .
6. 6

   Add breadcrumbs and cook, stirring, for 1 minute .
7. 7

   Remove the skillet from the heat and immediately stir in lemon zest and lemon juice .
8. 8

   Crumble in sheep's milk feta and stir so it begins to soften in the residual heat, then gently fold in the blotted zucchini ribbons.
9. 9

   Scatter the remaining sheep's milk feta and fresh mint leaves over the top, fold once more, and serve warm as a salad or light main course.