Zucchini Carpaccio with Homemade Ricotta Cheese

Zucchini Carpaccio with Homemade Ricotta Cheese
I found this recipe in the April 2010 issue of Bon Appetit and it is delicious and refreshing. My zucchini came from our local farmers’ market and my basil came from my own herb garden. This makes a great summer side dish or appetizer.

My husband rolled the zucchini slices up taco style around chunks of ricotta and said it was more fun to eat that way. Definitely make the homemade ricotta – it’s easy to do and so much better than store-bought. Just make sure you start it at least three hours before you want to serve this dish.

Nutritional information below does NOT include the Ricotta Cheese. Make sure you add that in if you’re counting.

This recipe is very low in Cholesterol and Sodium. It is a good source of Riboflavin, Vitamin B6, Folate, Potassium, Manganese, Vitamin C and Vitamin K.


2 medium zucchini
kosher salt
1 green onion, thinly sliced
1½ Tbsp fresh lemon juice
1½ Tbsp extra-virgin olive oil
Ricotta Cheese
1 Tbsp chopped fresh basil

Slice zucchini into very thin rounds (use a mandolin if you have one). Arrange zucchini, overlapping slightly, on large plate. Sprinkle with salt and pepper, then sprinkle green onions on top.

Whisk lemon juice and olive oil in a small bowl. Just before serving, drizzle over zucchini. Drop small chunks of cheese all over zucchini and sprinkle with basil.

Makes 5 servings
Per serving (does not include ricotta): 51 calories, 4g fat (1g sat), 0mg cholesterol, 3mg sodium, 3g carb, 1g fiber, 2g sugar, 1g protein


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