Zucchini Salad with Lemon, Herbs and Ricotta

At Masseria Potenti, in Puglia, Italy, we tasted a memorable starter comprised of long, thin slices of fresh zucchini rolled around a lemony ricotta filling and dipped, cannoli-like, into sesame and poppy seeds. This summery salad is our deconstructed version of that dish. We seed the zucchini before slicing so the soft, spongy cores won’t release liquid that would dilute the bright, fresh flavors. A sprinkling of toasted sesame seeds and chopped pistachios adds richness along with a crisp, nutty texture to contrast against the velvety zucchini and creamy ricotta.