A gorgeous, quick starter or side dish I just can’t get enough of. Thin ribbons of zucchini tossed in a little lemon juice and lots of fresh herbs over a smear of creamy whipped ricotta then finished with a sprinkling of roasted almonds. Perfectly balanced and crispy fresh. So good!!

INGREDIENTS – serves 2-4

2 small/1 medium zucchini, shaved into ribbons with a peeler or mandolin
1/4t salt

1/2c ricotta (Bel Giaoso is my fav)

1T lemon juice
1-2T fresh basil, chopped
1t fresh thyme
1/8t black pepper
2T olive oil

2T almonds, roasted and chopped

INSTRUCTIONS

Place zucchini ribbons on a large paper towel sprinkle with salt, toss then spread them out on the towel and let them sit for a minute while making the whipped ricotta.

Dump the ricotta in a tall cup fitted for an immersion blender (or in a small food processor). Blend until smooth. Scoop onto the serving plate and smear into a circle.

Pat the zucchini dry with another towel then put it in a medium bowl. Squeeze lemon juice over then add herbs and black pepper. Toss to coat then drizzle in the olive oil. Give it another toss then plate it over the ricotta.

Sprinkle with almonds.

ENJOY!