Carpaccio of Raw Zucchini
Carpaccio of Raw Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 245 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 32 milligrams
- Sodium
- 194 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 4 grams
- Total: 20 min
- Prep: 10 min
- Inactive: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 245 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 32 milligrams
- Sodium
- 194 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 4 grams
- Total: 20 min
- Prep: 10 min
- Inactive: 10 min
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
- 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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