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 might be just the side dish you are searching for. This recipe makes 4 servings with 337 calories, 12g of protein, and 28g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have ricotta cheese, mint leaves, zucchini, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. 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