Shaved Zucchini with Ricotta & Walnuts

Shaved Zucchini with Ricotta & Walnuts

Until you’ve tasted zucchini raw, you haven’t experienced its true potential.


  • 1 large, firm zucchini
  • Juice of 1/2 lemon (about 3 tablespoons)
  • 3 tablespoons of the best-quality extra-virgin olive oil
  • Fleur de sel, sel gris or sea salt
  • Freshly ground black pepper
  • 1/4 cup/60 ml sheep's milk ricotta or ricotta
  • 1/2 cup/55g toasted California walnuts, broken in pieces
  • Lemon zest for garnish (optional)


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


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