Shaved Zucchini with Ricotta and Walnuts

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4 servings

Sarah Copeland
Chef/Cookbook Author
New York City

Raw zucchini, simply dressed with olive oil and lemon, makes a refreshing brunch salad or a lively accompaniment to grilled fish, meat or poultry. Cookbook author and chef Sarah Copeland shaves the zucchini ultra-thin and contrasts the vegetable ribbons with crunchy walnuts and creamy ricotta. Calorie count: only 215 per serving.

Ingredients

1 large, firm zucchini
Juice of 1/2 lemon (about 3 tbsp.)
3 tbsp. best-quality extra-virgin olive oil
Fleur de sel, sel gris or sea salt
Freshly ground black pepper
1/2 cup sheep’s milk ricotta or regular ricotta cheese
1/2 cup toasted walnuts, broken in pieces
Lemon zest, for garnish 

Steps

  1. Using a vegetable peeler, peel zucchini lengthwise into long, thin strips. Toss in a medium bowl with lemon juice and olive oil; season with salt and pepper to taste.
  2. Arrange zucchini on a serving plate or bowl and dollop ricotta on top. Sprinkle with toasted walnuts; finish with a light drizzle of olive oil and a sprinkling of salt and pepper. Serve at room temperature.

More From FoodService Director

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

Sponsored Content
vietnamese banh mi

From Mrs. Dash Foodservice.

When it comes to offering exciting global flavors and ingredients, put it in the customer’s hands—with handhelds, that is. Burgers, sandwiches, wraps and shareables such as wings and tacos are fun, familiar and a value-packed way to leverage consumer fascination with ethnic menu items, including Asian, Latin, Mediterranean, and regional American specialties.

It’s also easy to add a global spin when you start with a popular menu staple like a sandwich. Not only is the sandwich a true citizen of the world—from a Portuguese bifana to a New Orleans...

FSD Resources