Zucchini Carpaccio
From chuckieb 15 years ago
- 15 minutes to make
- Serves 6
Found this recipe in a grocery store 'Cheese' brochure. It's a very nice looking dish. I sliced the zucchini by hand but it'd be even nicer done paper thin with a mandoline I'm sure. I'm not a fan of cooked zucchini but this was fresh and nice!
Ingredients
- 2 medium zucchini, sliced into paper thin lengthwise slices shopping list
- 2 tsp. freshly grated lemon zest shopping list
- 1/2 cup ricotta cheese, extra smooth shopping list
- 1 tbsp. capers shopping list
- 1 tbsp. fresh savoury, coarsely chopped shopping list
- 2 tbsp. pine nuts shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1 tbsp. flaky sea salt shopping list
- freshly ground black pepper shopping list
How to make it
- In a medium bowl combine zucchini slices and lemon zest.
- Arrange zucchini on a platter, slightly overlapping the slices.
- Dollop small teaspoonfuls of ricotta onto the zucchini with capers, savoury, and pine nuts.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Enjoy!
The Rating
Reviewed by 1 people-
I'm always looking for different ways to combine vegetables and cheeses (my two favorite foods) and this sounds delicious! Thanks for sharing this!
hockeypuck
in Slippery Rock loved it
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I made this a while back and forgot to post... it is superbly delicious!
hockeypuck
in Slippery Rock loved it
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