Zucchini Carpaccio with Homemade Ricotta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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 |
2 tablespoons chopped fresh basil |
Directions:
1. 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.
2. 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
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