zucchini + ricotta {salad}
Prep
Total
Yield 6
Ingredients
- 6 small zucchini
- 2 cups fresh ricotta cheese
- juice from one lemon
- 1/4 cup olive oil
- salt, pepper
- handful of fresh herbs (parsley and mint)
Instructions
- Cut the zucchini into very thin slices.
- Lay the zucchini in one layer on a large platter.
- Pour the lemon juice on top, sprinkle with salt and gently toss.
- Let the zucchini sit in the lemon juice for at least an hour, or preferably two.
- To serve: drizzle with olive oil, taste and adjust for salt and pepper.
- Scatter herbs on top and then dollop with fresh ricotta.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/07/zucchini-and-ricotta-salad/