Zucchini Carpaccio

• 2 md. zucchini, sliced into paper-thin lengthwise slices
• rounds
• 2 tsp. 10 mL freshly grated lemon zest
• 1/2 cup 125 mL Tre Stelle Ricotta Cheese, Extra Smooth
• 1 tbsp. 15 mL capers (optional)
• 1 tbsp. 15 mL Italian flat leaf parsley, coarsely chopped
• 1 tbsp. 15 mL fresh savoury, coarsely chopped
• 1/4 cup 50 mL extra-virgin olive oil
• 2 tbsp. 30 mL pine nuts, toasted (optional)
• 1 tbsp. 15 mL flaky sea salt
• 2 tsp. 10 mL freshly ground black pepper

1. In a medium bowl combine zucchini rounds and lemon zest; toss to coat.
2. Arrange zucchini on a platter, slightly overlapping the slices.
3. Dollop teaspoonfuls of Ricotta onto zucchini; top with capers, parsley, savoury and pine nuts.
4. Drizzle with olive oil and sprinkle with salt and black pepper.
5. Makes 6 servings

zucchini, rounds, lemon zest, ricotta cheese, capers, parsley, fresh savoury, extravirgin olive oil, nuts, salt, ground black pepper

Taken from www.foodgeeks.com/recipes/22133 (may not work)