1 vegetable

1 condiment

1 healthy fat

Ingredients:

3 cups zucchini sliced into 1/8-inch rounds

1 tbsp. lemon zest

3 ounces Kalamata olives, pitted and very finely chopped

4 tsp Olive oil

2 tbsp lemon juice

½ cup basil, julienned

¼ tsp Sea salt

Instructions:

Arrange the zucchini in an overlapping pattern either on a rectangular or circular platter. Scatter the lemon zest and olives evenly over top. Carefully drizzle with olive oil (use a light hand here, otherwise it will get soggy), and then squeeze lemon juice over the zucchini. Sprinkle with sea salt and scatter the basil over top.

Total Servings: 6