Recipe courtesy of Tyler Florence

Carpaccio of Raw Zucchini

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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.

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