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Zucchini Carpaccio

Creamy ricotta cheese spooned atop thinly sliced fresh zucchini will jumpstart any barbecue or beach party. Carla and Christine Pallotta of nebo show us this is so easy to assemble, you can do it in about 10 minutes. Let your creative side loose and present this dish in a variety of layouts, on a square plate, a round plate, overlapped or loosely stacked. It'll look like you spent a long longer than just a few minutes and who needs to know you didn't?

About Carla & Christine Pallotta

Carla and Christine Pallotta are chef/owners of nebo ristorante in Boston's historic North End, just steps way from the TD Garden, home to the Boston Bruins and Celtics. These lively and entertaining sisters are originally from the North End and are proud to share the authentic Italian recipes of their grandmother and mother.

Recipe

Ingredients

2 zucchini, sliced paper thin
¼ cup extra virgin olive oil
pinch of salt
pinch of black pepper
½ lb ricotta cheese
lemon wedge

How-to

Lay zucchini in circles on a plate, overlapping the slices
Dollop ricotta on top of zucchini
Drizzle with olive oil, a squeeze of fresh lemon, and season with salt and pepper