Zucchini Carpaccio with Homemade Ricotta Cheese
A fresh and elegant appetizer featuring paper-thin slices of raw zucchini dressed with lemon and olive oil, topped with creamy homemade ricotta cheese and fresh basil. This light, refreshing dish is perfect as a summer starter.
4 servings
15 min
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Ingredients
- •5 whole medium zucchini, trimmed
- •1 teaspoon Coarse kosher salt
- •½ teaspoon Freshly ground black pepper
- •2 whole green onions, thinly sliced
- •3 tablespoons fresh lemon juice
- •3 tablespoons extra-virgin olive oil
- •1 cup Homemade Ricotta Cheese
- •2 tablespoons chopped fresh basil
Cooking Instructions
- 1.
Using knife or V-slicer, cut zucchini into paper-thin rounds. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.
15 min
