Shaved Zucchini with Ricotta and Walnuts

Menu Part: 
Cuisine Type: 
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.


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 


  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

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources