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zucchini carpaccio

Zucchini Carpaccio


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  • Author: Asha
  • Yield: 4-6 as appetizer or light lunch 1x

Ingredients

Units Scale
  • 12 medium/large zucchini
  • 8 oz ricotta cheese, store-bought or homemade
  • 1/41/2 cup fresh herbs (parsley, chervil, thyme, basil), rough chopped. Use one or several types of herbs.
  • 1/3 cup extra virgin olive oil
  • 1 whole lemon, fresh squeezed
  • Several pinches of sea salt, divided
  • A few pinches of freshly ground black pepper
  • 1/4 cup toasted pine nuts, *optional

Instructions

Mise en place (gather and prep ingredients)

  1. Lightly toast pine nuts in a dry pan over med/high heat. Gently move them around in the pan until they take on a light brown color and begin to smell nutty, approx. 3 minutes. Keep an eye on the toasting, it can go from toasted to burnt in seconds. Remove from the heat, pour into a heat-proof dish, and set aside to cool to room temp.
  2. Mix ricotta with a few pinches of salt and freshly ground black pepper. Set aside.
  3. Lightly wash, dry, and rough chop herbs. Set aside.
  4. Cut lemon in half. Set aside.
  5. Using a handheld mandoline slicer on the thinnest setting, carefully slice “coins” of zucchini. If you do not have a mandoline, hand-cut thin zucchini coins. Set aside.

To Assemble and Serve

  1. Begin laying zucchini coins starting from the outside of your serving dish, in overlapping, concentric circles, until the whole dish is covered. I usually only do one layer but if you prefer a heartier serving, you can certainly do two layers, more layers than this will take away from the delicate nature of the dish.
  2. Squeeze the juice from ½ -1 lemon, evenly over the zucchini, being careful not to get any seeds onto the carpaccio.
  3. Drizzle the whole dish evenly with olive oil.
  4. Drop dollops or quenelles of ricotta cheese evenly over the zucchini. Do not crowd or completely cover the zucchini. The ricotta is playing a supporting role in this recipe and should not overpower the flavor or look of the zucchini.
  5. Sprinkle with the pine nuts, then fresh herbs.
  6. Sprinkle evenly with a few pinches of sea salt. Serve and enjoy.

Notes

The carpaccio can be made a few hours in advance and kept in the refrigerator. Remove from the refrigerator 10-15 minutes before serving to take the chill off.

Serve zucchini carpaccio in a large serving dish or platter for family-style meals or use individual appetizer-sized plates for a more refined presentation.