Carpaccio of Raw Zucchini

2 zucchini (about 1 ½ pounds total), sliced lengthways into paper-thin slices (use a mandoline if you have one, or a vegetable peeler)
Extra-virgin olive oil
Juice of half a lemon
Kosher salt and freshly ground black pepper to taste
1 red onion sliced paper-thin into rings
¼ cup chopped fresh herbs, such as chervil, parsley, dill, chives, chive blossoms etc.
2 TB capers, drained and rinsed
½ cup Ricotta cheese
Chiffonade of fresh mint leaves, for garnish, optional

Arrange the zucchini and onion slices on a plate or platter. Drizzle liberally with olive oil and the lemon juice, then salt and pepper to taste.

Scatter the capers over top, sprinkle with herbs, then garnish with the ricotta cheese and mint leaves and serve.