• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds

  2. Kosher salt and freshly ground black pepper

  3. Extra-virgin olive oil

  4. 1/2 lemon, juiced

  5. 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned

  6. 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms

  7. 1 cup ricotta cheese

  8. Fresh mint leaves, for garnish, optional

Instructions Jump to Ingredients ↑

  1. Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.


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