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Zucchini Carpaccio

Ingredients

5 medium zucchini, trimmed
Coarse kosher salt
Freshly ground black pepper
2 green onions, thinly sliced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
One cup ricotta cheese, preferably fresh
2 tablespoons chopped fresh basil

Directions

1. Using knife or mandoline slicer, cut zucchini into paper-thin rounds.
2. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions.
3. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini.
4. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.

Recipe fromĀ Bon Appetit [2]

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