Zucchini Carpaccio

Name: Zucchini Carpaccio
Yield: 8
Ingredients: 2 medium zucchinis; For the dressing; 100 g of fresh ricotta cheese; 3/4 cup of natural yogurt; 2 tablespoons of lemon juice; 4 green onions, finely chopped; 1 tablespoon of chopped fresh parsley

1
2 medium zucchinis
2
For the dressing
3
100 g of fresh ricotta cheese
4
3/4 cup of natural yogurt
5
2 tablespoons of lemon juice
6
4 green onions, finely chopped
7
1 tablespoon of chopped fresh parsley

Ingredients

1
2 medium zucchinis
2
For the dressing
3
100 g of fresh ricotta cheese
4
3/4 cup of natural yogurt
5
2 tablespoons of lemon juice
6
4 green onions, finely chopped
7
1 tablespoon of chopped fresh parsley

Directions

1
Slice the zucchinis into thin strips, lengthwise, with a vegetable peeler
2
Arrange them folded in half on a platter, cover with plastic wrap and refrigerate until serving time
3
Prepare the dressing: In a blender, combine the ricotta cheese, yogurt, and lemon juice
4
Season and blend well
5
Remove from blender, add green onion and mix
6
Cover with plastic wrap and chill
7
When serving, sprinkle parsley over the zucchinis and top with the dressing
8
Serve 8.