How 'bout all that zucchini yesterday!  3 pounds is a lot.  I plan to grate some and freeze it for zucchini bread later (mostly using the bigger squashes), but what to do with the rest?  Especially those little guys? Here is a solution for some of them, plus it's raw (no cooking!).  Perfect for the warm hot weather we've been having.

Zucchini Carpaccio with Avocado

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt, plus additional as needed
1/4 cup best-quality extra virgin olive oil
4 small zucchini (about 4 ounces each), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, preferably with flowers

Stir together lemon juice and  1/2 teaspoon salt in small jar. Add oil, cover  and shake to blend.

Slice zucchini lengthwise as thinly as possible, using mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to an hour.

Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme, and serve.

Source:  The Wednesday Chef