Zucchini Carpacio with Ricotta

Zucchini Carpaccio-12½ medium Zucchini
Coarse Salt (kosher, sea)
Freshly ground Black Pepper
1-2 Green Onions, thinly sliced
3 tbs. fresh Lemon Juice, plus Zest
3 tbs. Olive Oil
1 cup fresh Ricotta Cheese (or Mozzarella)
2 tbs. fresh Basil, chopped

  1. Cut zucchini into paper thin rounds. Arrange rounds, slightly overlapping on a large platter. Sprinkle lightly with salt and pepper, then green onions.
  2. Whisk lemon juice and oil together and drizzle over the zucchini.
  3. Drop small spoonfuls of cheese evenly over the zucchini. Sprinkle with basil and serve.

from LuAnn Faber

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