Lemon Zucchini Carpaccio with Ricotta

by Marie Hemphill @mariehealthyhill

Carpaccio is a classic Italian dish traditionally made with thinly sliced raw meat or fish, often served as an appetizer. It’s dressed with olive oil, lemon juice, capers, and sometimes shaved Parmesan cheese. This culinary technique can be adapted to vegetables and fruits, creating fresh and vibrant dishes perfect for health-conscious foodies.

Vegetable and fruit carpaccios are prepared by thinly slicing produce, offering a fresh and nutritious twist. Popular options include: vegetable carpaccio with zucchini, beets, or carrots or fruit carpaccio with apples, pears, or pineapples.   Bon appétit!

Ingredients:

• 2 medium zucchinis
• 2 tablespoons pine nuts
• 3 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 1 teaspoon Celtic sea salt
• Heavy pinch of fresh cracked pepper
• A handful of fresh basil leaves
• 1/2 cup fresh ricotta cheese

Directions:

1. Prepare Zucchini: Use a mandolin or hand peeler (depending on thickness of zucchini) to slice the zucchinis lengthwise into thin ribbons.
2. Toast Pine Nuts: Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. Set aside.
3. Arrange & Dress Zucchini: Lay the zucchini ribbons flat in single layer and drizzle a olive oil, sprinkle salt, little bit of zest and repeats until all ribbons are used up.
4. Garnish: Scatter the toasted pine nuts and basil leaves over the zucchini.
5. Add Ricotta: Spoon dollops of fresh ricotta cheese on top, drizzle with olive oil, salt and pepper.
6. Serve: Serve immediately as a light appetizer or side dish.

Health Benefits of Eating Raw and Cooked Vegetables

1. Nutrient Preservation: Raw vegetables retain more water-soluble vitamins like Vitamin C and B vitamins, which can be lost during cooking.
2. Digestive Enzymes: Raw vegetables contain natural enzymes that aid digestion.
3. Antioxidant Boost: Cooking can sometimes increase the bioavailability of certain antioxidants, such as lycopene in tomatoes.
4. Variety in Texture and Flavor: Incorporating both raw and cooked vegetables offers a range of textures and flavors, enhancing meal enjoyment and satisfaction.

Health Benefits of Ingredients in this Zucchini Carpaccio

• Zucchini: Low in calories, high in vitamins A and C, potassium, and fiber, supporting heart health and digestion.
• Pine Nuts: Rich in healthy fats, protein, and magnesium, promoting heart health and energy production.
• Olive Oil: High in monounsaturated fats and antioxidants, reducing inflammation and supporting heart health.
• Lemon Zest: Packed with Vitamin C and essential oils, boosting the immune system and improving skin health.
• Celtic Sea Salt: Provides essential trace minerals, balancing electrolytes and supporting hydration.
• Basil: Full of antioxidants and anti-inflammatory compounds, promoting overall wellness.
• Fresh Ricotta: A great source of protein and calcium, supporting muscle function and bone health.