Zucchini Carpaccio with Ricotta

5
Average: 5 (3 votes)
(3 votes)
Zucchini Carpaccio with Ricotta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Healthy, because

Even smarter

Zucchini is a low calorie, summer vegetable that is high in antioxidants, can help with digestion, can reduce blood sugar levels, can help strengtehn vision, and more! This ingredient is a great one to incorporate into your diet for weight loss and added health benefits. 

This is a great appetizer or side dish for your next event. You can use whole wheat bread to add more fiber to the dish. 

Ingredients

for
4
Ingredients
2 medium sized zucchini
1 thin sprig Leeks
½ bunch mixed Fresh herbs (such as parsley, dill, chives)
1 lemon
salt
peppers
3 tablespoons vegetable oil
8 ounces Ricotta cheese
8 slices toasted Bread
How healthy are the main ingredients?
Ricotta cheeseLeekzucchinilemonsalt

Preparation steps

1.

Rinse the zucchini, thinly slice, then arrange on a platter. Thinly slice the leek, then blanch quickly in boiling water. Remove and drain well.

2.

Rinse the herbs, then chop or thinly slice. Sprinkle over the zucchini with the blanched leeks.  Squeeze the lemon over the top, season with salt and pepper, and drizzle with oil. Garnish with crumbled ricotta, and serve with the toasted bread.