Zucchini and Olive Salad
Inspired by Bon Appétit
Serves 4

3 medium zucchini, ends trimmed, and sliced into 1/8-inch rounds
1 tbsp. lemon zest
½ cup Kalamata olives, pitted and very finely chopped
Olive oil
Juice of 1 lemon
½ cup basil, julienned
Sea salt

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 (you will want 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.