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Shaved Zucchini with Ricotta & Walnuts

Shaved Zucchini with Ricotta & Walnuts

  • 20 minutes
  • 8 ingredients
  • Walnuts
  • Easy
  • servings
  • Update Ingredients

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¬ģ walnuts, broken in pieces
  • Lemon zest for garnish (optional)
  • Freshly ground black pepper

The Steps

  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.
RECIPE CONTRIBUTED BY CALIFORNIA WALNUT COMMISSION

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