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Shaved Zucchini with Ricotta & Walnuts
- 20 minutes
- 8 ingredients
- Walnuts
- Easy
- servings
Ingredients
- 1 large, firm zucchini
- 1/2 lemon, juiced (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- Fleur de sel, sel gris or sea salt
- 1/4 cup sheep's milk ricotta or ricotta
- 1/2 cup toasted Diamond of California® walnuts, broken in pieces
- Lemon zest for garnish (optional)
- Freshly ground black pepper
The Steps
- 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.
- 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.
RECIPE CONTRIBUTED BY CALIFORNIA WALNUT COMMISSION
