Recipe courtesy of Tyler Florence

Carpaccio of Raw Zucchini

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Inactive: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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

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. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

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