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Carpaccio of Raw Zucchini

Photo: Carpaccio of Raw Zucchini

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: 10 min
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

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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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.

Per Serving: Calories: 245; Total Fat: 19 grams; Saturated Fat: 7 grams; Protein: 9 grams; Total carbohydrates: 11 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 194 milligrams

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