Zucchini Carpaccio
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