Carpaccio of Raw Zucchini

Name: Carpaccio of Raw Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped fresh herbs, such as chervil, dill, chives, and chive blossoms; 1 leave Fresh mint , for garnish, optional; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned; 4 servings Extra-virgin olive oil; 237 milliliters ricotta cheese; 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds

Carpaccio of Raw Zucchini requires around 20 minutes from start to finish. This side dish has 337 calories, 12g of protein, and 28g of fat per serving. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini, mint leaves, juice of lemon, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper