zucchini carpaccio

Recipe printed from chiknpastry.com

Zucchini Carpaccio
Adapted from Bon Appetit, March 2010; 4 side servings

this recipe works best if you have a mandoline slicer, but if you don't you'll just have to take your time and slice slowly with a regular ol' knife. I used a mandoline, but realized too late that it was on the wrong setting, and as a result have 1/4" slices where they should be almost paper thin. no matter how thick or thin the slices are, you'll still love this as a refreshing side with almost anything.

2 medium regular or 4 baby zucchini, trimmed
Coarse kosher salt
Freshly ground black pepper 
1 green onion, thinly sliced 
2 T fresh lemon juice 
2 T good evoo
4 oz good ricotta cheese, more or less to your liking
2 tablespoons fresh basil, chopped into thin strips

Using knife or mandoline, 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.