Carpaccio of Raw Zucchini

Name: Carpaccio of Raw Zucchini
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 20 min

Prep: 10 min
Inactive: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Inactive: 10 min

Yield: 4 servings

Ingredients

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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.