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Carpaccio of Raw Zucchini

Servings:
(Serves 4 to 6; preparation time: 30 minutes.) Servings
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Ingredients

  • 2 zucchini
  • 2 kosher salt and black pepper
  • 2 extra-virgin olive oil
  • 1/2 lemon
  • 1/4 cup herbs
  • 1 cup leek
  • 1 cup ricotta cheese
  • 1 cup mint leaves

Preparation

Baking Directions:

I put this dish together when we were on location for Tyler’s Ultimate (a show on the Food Network).

We were breaking for lunch and I raided the refrigerator of the lady we were working with.

I just pulled a couple of ingredients out and started to try to figure out how to turn it all into a salad.

It was a bit “loaves and fishes,” meaning that I didn’t have a lot to work with.

I sliced zucchini very thin, spread it out around the plate, and seasoned it with a little salt and olive oil, and the zucchini melted and got juicy.

Then I tried to figure out how to make it better: A little leek, a little fresh herb, a little ricotta cheese, and a squeeze of lemon juice on top.

It tasted so amazing that I thought, this is one for the book.

The secret to this dish is that the zucchini be sliced as thin as possible (a plastic Japanese mandoline does a nice job) so that the squash takes up the flavor of the lemon and herbs.

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.

Sprinkle with the herbs.

Now scatter the leek over.

Put that in the fridge for about 10 minutes to give the flavors a chance to get into the zucchini.

Then garnish with the ricotta cheese and mint leaves.

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