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Zucchini Carpaccio with Homemade Ricotta Cheese

Zucchini Carpaccio with Homemade Ricotta Cheese

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  • 5 medium zucchini, trimmed
  • Freshly ground black pepper
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Homemade Ricotta Cheese (see recipe)
  • 2 tablespoons chopped fresh basil

Recipe Preparation

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 133.9 %Calories from Fat 53.6 Fat (g) 8.0 Saturated Fat (g) 2.7 Cholesterol (mg) 11.7 Carbohydrates (g) 10.7 Dietary Fiber (g) 1.2 Total Sugars (g) 8.7 Net Carbs (g) 9.4 Protein (g) 6.0Reviews Section

Watch the video: Jamies Quick Chicken u0026 Mushroom Pie (July 2022).


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  4. Ashtin

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  5. Adrastus

    Thanks. Very useful info

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