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Zucchini Carpaccio with Homemade Ricotta Cheese
- 5 medium zucchini, trimmed
- Coarse kosher salt
- Freshly ground black pepper
- 2 green onions, thinly sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh basil
Directions:View on Epicurious
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