Zucchini Carpaccio


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


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