Ingredients
3-4 6 to 7 inch zucchini
Salt
Olive Oil
1/2 clove garlic, minced
1 Tbsp lemon juice
10 - 12 cherry tomatoes
8 oz fresh goat cheese
1 tsp dried oregano
6 leaves fresh basil
Preparation
Trim ends of zucchini to make them a uniform length. Slice lengthwise as thin as possible. You should have 24 strips.
Place zucchini in a bowl, salt generously and toss to coat then transfer to a colander and set aside until the zucchini has softened, at least 30 minutes.
Whisk together 3 Tbsp olive oil, the minced garlic and lemon juice and season with a pinch of salt. Cut cherry tomatoes in half and season with salt.
Rinse zucchini under cold running water and pat dry with paper towel. Season with just enough dressing to moisten lightly.
Weave 6 slices of zucchini on each plate - 3 going in each direction. Place goat cheese in a bowl and stir in the oregano and remainder of olive oil mixture.
Divide goat cheese mixture evenly among plates, spooning in the center. Scatter the cherry tomatoes. Tear basil leaves and scatter on plates. Drizzle with more olive oil if desired.
