Carpaccio of Raw Zucchini

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken Kabobs

Picture of Carpaccio of Raw Zucchini Recipe Photo: Carpaccio of Raw Zucchini Recipe
Rated 5 stars out of 5
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  • Read 21 Reviews
Total Time:
20 min
Prep
10 min
Inactive
10 min
Yield:
4 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 21 reviews

  • on December 30, 2011

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    fantastic, fresh, simple, and elegant! the only i added were small dollps of room temperature herbed goat cheese. yum!

    people found this review Helpful.
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  • on October 07, 2010

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    one of our favorites---I use Feta cheese and red onion instead of leeks and Ricotta--was a winner !!!!!

    people found this review Helpful.
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  • on July 17, 2010

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    A friend made this and it was so delicious. I'm not a particular fan of zucchini but I'm a convert now. She used feta instead of ricotta and dill as the herb seasoning. The flavor of this dish was wonderful. It's a great summertime dish.

    people found this review Helpful.
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