Zucchini Carpaccio with Homemade Ricotta Cheese


Happy Labor Day! I hope you have something lovely planned, some sort of End~of~the~Summer~here~comes~Fall kindofa shin dig.

We’re headed out for a family picnic but first I wanted to leave you with a recipe and a picnic~ey Labor Day menu.

The recipe is for a zucchini carpaccio~a salad of sorts, but a different kind of picnic salad in that it is light on the dressing without compromising any flavor.  It also makes a lovely presentation if you have a nice serving dish on hand.

This recipe requires the homemade ricotta cheese that was posted on Friday.  If you don’t have the time to make the cheese, I totally understand; but I highly recommend giving it a try as it requires very little effort and makes all the difference in the world.

The texture and flavor is ideal if  the zucchini is sliced so thin you could read the newspaper through it.  I will be the first to admit this is much easier said than done, and if you look close enough all of my slices aren’t as even and thin as they should be.  I say: just aim for getting them thin and if you can’t don’t worry.  It will taste wonderful and look pretty anyway.

Arrange the slices on your serving dish, cover with thinly sliced purple onion,  and lightly dress with a combination of fresh lemon juice and olive oil.  Finish by dotting with the ricotta cheese and season with salt and freshly ground pepper.

The carpaccio is nice with just about any meat that has been grilled or roasted.  I would recommend serving it with:

Grilled Butterflied Leg of Lamb with Lemon and Rosemary

If you feel you need to add something to make the menu a little  more substantial you could also serve:

Roasted Tomato Pie

Make enough crust for two pies; one for this dish and one for dessert .  While you are roasting your tomatoes you can also roast some apricots for:

Roasted Apricot Tart

You’ll have a menu that is light, different, and can be made up in advance. I hope you enjoy it. :)

Ya’ll have a safe and happy Labor Day!

A Menu for Labor Day

 Zucchini Carpaccio with Homemade Ricotta Cheese

1 medium zucchini

Coarse kosher salt

Freshly ground black pepper

1/4 of a red onion very thinly sliced

3 T fresh lemon juice

3 T extra-virgin olive oil

1 t basil
homemade ricotta cheese (half recipe)

Cut zucchini into paper-thin rounds and arrange on a large platter.  Add onions. Whisk lemon juice and oil in small bowl. Add basil.  Drizzle dressing evenly over zucchini. Add ricotta cheese by small spoonfuls. Season with coarse salt and pepper and serve.

Yield: 4 servings
Adapted from the April 2010 issue of Bon Appetit magazine

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Zucchini Carpaccio with Homemade Ricotta Cheese — 7 Comments

  1. Ooh those look good! I came over from Stonegable link up and I’m excited to see what else you have coming up! I am always in need of new recipes

  2. Your Zucchini Carpaccio looks delicious, I am looking forward to tasting this awesome recipe. Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Pingback: overZealous Zucchini Recipe Round Up | Stitching Hearts Together