Zucchini Carpaccio




2 md. zucchini, sliced into paper-thin lengthwise slices or
2 tsp. 10 mL freshly grated lemon zest
1/2 cup 125 mL Tre StelleĀ® Ricotta Cheese, Extra Smooth
1 tbsp. 15 mL capers (optional)
1 tbsp. 15 mL Italian flat leaf parsley, coarsely chopped
1 tbsp. 15 mL fresh savoury, coarsely chopped
1/4 cup 50 mL extra-virgin olive oil
2 tbsp. 30 mL pine nuts, toasted (optional)
1 tbsp. 15 mL flaky sea salt
2 tsp. 10 mL freshly ground black pepper


In a medium bowl combine zucchini rounds and lemon zest; toss to coat. Arrange zucchini on a platter, slightly overlapping the slices. Dollop teaspoonfuls of Ricotta onto zucchini; top with capers, parsley, savoury and pine nuts. Drizzle with olive oil and sprinkle with salt and black pepper.

Makes 6 servings

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