Recipes : Carpaccio of Raw Zucchini : Food Network

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Carpaccio of Raw Zucchini
Recipe courtesy Tyler Florence

Ingredients
2 zucchini (about 1 1/2 pounds total), sliced into
paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and
thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional

Directions
Shingle the zucchini slices in a single overlapping
layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of
olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes
to give the flavors a chance to get into the zucchini. Now scatter the leeks over.
Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves,
if using; serve.