Zucchini Carpaccio With Ricotta | Experience Life

Ingredients

• ½ to 1 red or green chili, according to taste, finely chopped
• 1 small garlic clove, minced
• Juice and grated zest of ½ lemon, plus extra zest to garnish
• 2 tbs. extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 medium zucchini, thinly sliced
• 4 medium yellow or red tomatoes, sliced, or 12 to 16 yellow or red cherry tomatoes, halved
• 1 yellow or red bell pepper, seeded and finely sliced
• Handful of basil leaves, tough stems discarded
• ½ honeydew or cantaloupe melon, scooped into pearls or balls
• 1 cup ricotta, drained