Zucchini Carpaccio With Homemade Ricotta Cheese Recipes

ZUCCHINI CARPACCIO

Zucchini Carpaccio image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving

Steps:

Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

ZUCCHINI CARPACCIO WITH HOMEMADE RICOTTA CHEESE

Zucchini Carpaccio with Homemade Ricotta Cheese image

Provided by Sisi Carroll

Categories Cheese Dairy Vegetable Side Easter Picnic Vegetarian Low Cal Dinner Ricotta Squash Zucchini Spring Summer Bon Appétit

Yield 10 servings

Number Of Ingredients 8

Ingredients

5 medium zucchini, trimmed
Coarse kosher salt
Freshly ground black pepper
2 green onions, thinly sliced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Homemade Ricotta Cheese
2 tablespoons chopped fresh basil

Steps:

Using knife or V-slicer, cut zucchini into paper-thin rounds. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.

CARPACCIO OF RAW ZUCCHINI

Carpaccio of Raw Zucchini image

Provided by Tyler Florence

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional

Steps:

Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

Nutrition Facts : Calories 245 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 32 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams

ZUCCHINI CARPACCIO

Zucchini Carpaccio image

I love this salad. It is so fresh tasting. Also, this has a makes a beautiful presentation. From Dazzling Delightful Delicious.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb green zucchini
1 lb yellow zucchini
5 tablespoons extra virgin olive oil
1 small lemon, juice of
2 teaspoons lemon zest
8 ounces baby arugula leaves
4 ounces shaved parmesan cheese
salt and pepper

Steps:

Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
Combine the olive oil, lemon juice and zest and season with salt and pepper.
Pour mixture over zucchini and leave for 5 minutes.
Pile arugula onto serving plates, then top with zucchini.
Top with the shaved parmesan.

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