Zucchini Carpaccio
Zucchini Carpaccio is a quick salad of thin sliced zucchini, fresh ricotta and a lemon juice and olive oil drizzle. The perfect summer recipe!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchini with the stem end trimmed off
- Coarse kosher salt
- Freshly ground black pepper
- 2 green onions, thinly sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- One cup ricotta cheese, preferably fresh
- 2 tablespoons chopped fresh basil
Instructions
- Using knife or mandoline 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.
Notes
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- Zucchini: You want medium sized to small zucchini for this recipe, and if you want to swap it for yellow summer squash that will work too.
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- Ricotta: If you aren’t going to make your own ricotta, try for the fancy kind in the specialty cheese section of your supermarket.
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- Basil: We love basil for this recipe, but it will also work with other fresh herbs like oregano, sage and even fresh mint!
Find it online: https://www.framedcooks.com/zucchini-carpaccio/