2½ medium Zucchini
Coarse Salt (kosher, sea)
Freshly ground Black Pepper
1-2 Green Onions, thinly sliced
3 tbs. fresh Lemon Juice, plus Zest
3 tbs. Olive Oil
1 cup fresh Ricotta Cheese (or Mozzarella)
2 tbs. fresh Basil, chopped
- Cut zucchini into paper thin rounds. Arrange rounds, slightly overlapping on a large platter. Sprinkle lightly with salt and pepper, then green onions.
- Whisk lemon juice and oil together and drizzle over the zucchini.
- Drop small spoonfuls of cheese evenly over the zucchini. Sprinkle with basil and serve.
from LuAnn Faber