This is a refreshing dish I love to make in the summer, with fresh garden zucchini. 

Spicy zucchini carpaccio with feta and almonds. Make it the evening before the next day: wash a fresh zucchini, slice it with a vegetable peeler, and place the slices in a bowl. Prepare an emulsion of oil, lemon juice, sweet paprika, pepper, and a pinch of salt.

Dress the carpaccio with the emulsion, mix well, then cover with a plate or plastic wrap and refrigerate overnight.

Just before serving, remove from the refrigerator, drain the liquid that forms during the refrigeration, plate, then garnish with feta, a few chopped almonds, and a sprinkling of chili pepper. Drizzle with olive oil and serve with unsalted bread or crackers.

In place of feta, ricotta salata or primo sale cheese, mozzarella cherries, or two hard-boiled eggs cut into slices or wedges are excellent.