Using a mandoline set to about 1/8-inch thick, thinly slice the zucchini into rounds.
Layer the zucchini on a large, flat plate or platter in circle around the edges, overlapping the rounds. Follow the same sequence working your way to the middle of the plate/platter until it’s fully covered or you’ve used all of the rounds.
Drizzle with the olive oil followed by a sprinkling of chives blossoms, minced chives, flakey sea salt and pepper. Squeeze the lemon over right before eating.
Recipe Courtesy of Megan Mitchell