Zucchini Carpaccio with Homemade Ricotta Cheese

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.
10 SERVINGS

April 2010

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
  • Homemade Ricotta Cheese (see recipe)
  • 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.
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