There are lots of ways to make zucchini carpaccio but I wanted a simple recipe to highlight the flavor of my homemade ricotta cheese. I used a mandoline to thinly slice the zucchini but you can use a knife if you don’t have a mandoline. This dish can be served as an appetizer, side dish, or even a light lunch with some good crusty bread.
Zucchini Carpaccio
recipe courtesy of
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
1 cup Homemade Ricotta
2 tablespoons chopped fresh basil
Using knife or mandoline 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.
