Name: Zucchini Carpaccio with Ricotta and Mint
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: libanaise
Ingredients: 2 piece Zucchini; 200 g Ricotta; 30 g Pine nuts; 1 bunch Fresh mint; 2 tbsp Extra virgin olive oil; 1 piece Lemon; 1 pinch Black pepper

Temps

15 min

Difficulté

facile

Ingrédients

7

Budget

~4-6 €

Valeurs nutritionnelles

75

Score santé

Bon · /100

310 kcal

par portion

21 gProtéines

22 gLipides

8 gGlucides

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Etapes

1
Slice the zucchini into very thin ribbons using a mandoline or vegetable peeler. Divide between two plates.
6 min
2
Drizzle the zucchini ribbons with lemon juice and olive oil. Let marinate for 5 minutes.
5 min
3
Dollop ricotta quenelles on top of the zucchini. Sprinkle with pine nuts, fresh mint leaves, and black pepper.
4 min