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Shaved Zucchini with Ricotta & Walnuts

Raw zucchini, simply dressed with olive oil and lemon, makes a refreshing brunch salad or 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.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Salad
Serves
4 servings
Yield: 4 servings

Ingredients

1 large, firm zucchini
Juice of ½ lemon (about 3 tbsp.)
3 tbsp. best-quality extra-virgin olive oil
Fleur de sel, sel gris or sea salt
Freshly ground black pepper
½ cup sheep’s milk ricotta or regular ricotta cheese
½ cup toasted walnuts, broken in pieces
Lemon zest, for garnish 

Methods/Steps

1. Using a vegetable peeler, peel zucchini lengthwise into long, thin strips. Toss in a med. 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.

Recipe by Sarah Copeland, chef and cookbook author, New York, NY

Recipe and photo courtesy of California Walnut Commission 

Related Terms:

Vegetables, American, Salad

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