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Zucchini Carpaccio

Zucchini Carpaccio

A mandolin is a great tool to use for this recipe. The extra thin slices of zucchini sop up the lusciousness of Ricotta, lemon zest and olive oil. Capers and toasted pine nuts add texture!

Prep Time:
10 minutes
Ready In:
30 minutes or less
Makes 6 servings
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2 medium zucchini, sliced into paper-thin lengthwise slices or rounds 2 tsp | 10 mL freshly grated lemon zest ½ cup | 125 mL Tre Stelle® 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 ¼ 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.

Other recipes for:

zucchini vegetarian pine nuts ricotta

Created by:

Cheese: Ricotta

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