Carpaccio of Raw Zucchini

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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. Then garnish with the ricotta cheese and mint leaves, if using.
Nancy Silverton

Raw Kale Salad

14m Easy 97%
CLASS
Sarah Holden

Zucchini Bread

24m Easy 98%
CLASS
Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 90%
CLASS

23m Easy 95%
CLASS
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
CLASS
Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS