I warned you that more zucchini recipes were coming. Because zucchinis. Just. Don’t. Stop. Just when you think you’ve harvested the last one, there’s another – small, cute and shiny – hiding under a big floppy leaf.
My favorite, laziest, easiest recipe is to eat them practically raw. They get marinated in lemon juice for an hour or two, all on their own. All it takes to make it appear as if this is a slightly more impressive dish than it really is, is a handful of fresh herbs, a few dollops of ricotta and the prettiest platter you’ve got.
Any kind of zucchini will do, and yellow ones are especially pretty. I used a variety called Bianche here, mixed with regular green. The trick is to use the smallest ones you have which are, of course, the firmest and most flavorful.
After that go wild. Any kind of herb will do: mint, chives, parsley, you name it. Ricotta too can be substituted with mozzarella or burrata or even greek yoghurt.
But do make sure you pull out your most, enormous, beautiful plate. Because, well, if you’re not going to be actually cooking the least you can do is set a pretty table.
- 6 small zucchini
- 2 cups fresh ricotta cheese
- juice from one lemon
- ¼ cup olive oil
- salt, pepper
- handful of fresh herbs (parsley and mint)
- 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.