Wash the zucchini and slice it thinly into thin ribbons using a vegetable peeler, mandoline, or a sharp knife. Place them in a bowl, season with a pinch of salt and pepper, add lemon juice, and olive oil.
Gently toss it (make sure that the zucchini ribbons don't break apart) and let it sit for 10 minutes.
In the meantime, toast pine nuts in a frying pan without oil until golden brown.
Arrange the zucchini slices individually by hand on a serving platter (it looks prettiest this way).
Crumble feta cheese on top, sprinkle pine nuts as well as cress on top. Drizzle with a little more olive oil and lemon juice if needed. Serve immediately!
Notes
Feta Vegan Cheese: You are welcome to prepare this recipe with a vegan feta alternative. Here you can find the recipe for vegan feta cheese made from tofu!Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.