Zucchini Carpaccio
Source
--Servings/Yield
--Ingredients
- zucchini
- lemon
- leek
- ricotta
- parm cheese
Method
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Add dollups of ricotta