Zucchini Ribbon Pasta

Wash your lemon, zest and squeeze out juice.

Wash zucchini. Cut off the stem and base ends. Using a mandolin, or vegetable peeler,cut of zucchini - slice 3 or 4 strips on a side, and then rotate the zucchini and continue slicing. Then rotate again. Keep working your way around the zucchini until you get to the seedy middle. Discard the core.

Heat a tablespoon or two of olive oil in a large saute pan over medium heat. When the oil is hot, though not smoking, add 1/3 to 1/2 of the zucchini ribbons. Toss to coat with olive oil.

Add a pinch or two of sea salt.

Cover the pan for a minute or so allowing the zucchini to steam a bit. Uncover and continue to saute until tender and just cooked through - al dente. If sliced thin, the zucchini really only needs a few minutes to cook.

Give a generous squeeze of lemon juice to the cooked zucchini so that the citrus can blend with the warm oil.

Set aside the cooked veg as you continue to saute zucchini in batches until done. Don't worry about the zucchini cooling down, this dish should be served warm or even room-temp.

Heap zucchini ribbons onto individual plates.

Sprinkle with finely crumbled feta, lemon zest, and mint leaves.

Add a little more sea salt if desired, though this usually isn't necessary with the salty feta and flavorful lemon juice.