Instructions: Squeeze excess water from zucchini.

In a large bowl combine zucchini cheese half the basil garlic lemon juice oil salt and pepper.

Taste and adjust seasoning.

Pack mixture into six flounce ramekins. Refrigerate for at least 1 hour or up to 3 hours.

Cut each tomato lengthwise into 6 slices.

On each of 6 salad plates arrange 6 slices in a circle.

Unmlid zucchini in center of plates and sprinkle with remaining basil.

Although carpaccio is usually associated with uncooked beef salmon or tuna it is not altogether erroneous to use the term for this artistically arranged dish. Originally made with beef the dish was created at Harrys Bar in Venice in honor of Vittorio Carpaccio a fifteenth century Venetian painter. (Another theory contends that Carpaccios name was used with raw dishes because his work was characterized by touches of red.)

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