Raw zucchini has a fresh, green flavor that's lost once it's cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in — the acid softens and flavors the zucchini as it sits. Perfect as a light lunch on hot summer days or a refreshing side.
Serves: 4 as an appetizer / 2 as lunch Prep: 10 minutes, plus 15–60 minutes marinating
Ingredients
- 2 zucchini, thinly sliced
- Juice of 2 small lemons
- 4-6 tablespoons delicate or medium-delicate fruity green olive oil
- 4 tablespoons pine nuts, toasted
- 8 teaspoons ricotta
- Black pepper, to taste
Method
Slice the zucchini is ultra thin slices with a potato peeler. Salt and let it drain in a colander for 15'-30'. Dry the slices using kitchen towels.
After they are dry, arrange the zucchini slices in a shallow bowl or rimmed plate. Pour over the lemon juice and let it marinate for 15–60 minutes, turning once or twice so the acid reaches every slice.
Once marinated, arrange on a plate and drizzle the olive oil generously over the marinated zucchini, tilting the plate so the oil pools and coats the slices.
Spoon the ricotta over the zucchini in small dollops, then scatter the toasted pine nuts on top.
Finish with a crack of black pepper and a final drizzle of extra virgin olive oil.
Serve right away while the zucchini is still crisp and bright.
Olive oil tip
The quality and intensity of the olive oil matters more than anything else here. Choose an early harvest delicate or medium-delicate fruity oil so it complements the zucchini's freshness while matching its delicate flavors.
Paired with: Oleosophia Early-Harvest
Make it yours
Swap the pine nuts for toasted almonds or the ricotta for parmesan flakes. Try fresh herbs in any combination, or play with other garnishes like cracked black pepper, crushed pink peppercorns, or crumbled dried chiles.
Best eaten the day it's made, while the zucchini is fresh and the oil hasn't dulled.
