Organic Buying Club of So. Fla.

4 small zucchini (1 lb total)
1/4 cup loosely packed fresh basil leaves
2 tablespoons good quality extra-virgin olive oil
2 teaspoons fresh lemon juice or lime juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1

(6-oz) piece Grana Padano* or Parmigiano-Reggiano grating cheese

Garnish: with a few basil leaves

Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

Make stacks of the basil leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

*Available at Italian specialty markets and some supermarkets.).

Makes 4 first-course servings.