Carpaccio of Raw Zucchini

• 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 1/2 lemon, juiced
• 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
• 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
• 1 cup ricotta cheese
• Fresh mint leaves, for garnish, optional

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

zucchini, kosher salt, extravirgin olive oil, lemon, young leek, fresh herbs, ricotta cheese, mint

Taken from www.foodnetwork.com/recipes/tyler-florence/carpaccio-of-raw-zucchini-recipe.html (may not work)