Zucchini Carpaccio with Homemade Ricotta CheeseSusana Howe
This beautiful side dish looks complicated but is very easy to assemble. If you don't have time to make your own ricotta, buy high-quality fresh ricotta.
Recipe information
Yield
10 servings
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
2 tablespoons chopped fresh basil
Preparation
Using knife or V-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.
Nutrition Per Serving
Per serving: 133.9 kcal calories
53.6 % calories from fat
8.0 g fat
2.7 g saturated fat
11.7 mg cholesterol
10.7 g carbohydrates
1.2 g dietary fiber
8.7 g total sugars
9.4 g net carbohydrates
6.0 g protein
#### Nutritional analysis provided by Bon Appétit
