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Zucchini Salad with Lemon, Herbs and Ricotta

Zucchini Salad with Lemon, Herbs and Ricotta

By Courtney HillJune 8, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

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.

Tip

Don’t allow the zucchini to marinate in the lemon juice mixture for longer than about 15 minutes or the slices will begin to soften and turn limp.

Ingredients
  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • 2

    teaspoons minced fresh rosemary

  • 1

    teaspoon honey

  • Kosher salt and ground black pepper

  • 2

    medium zucchini (about 8 ounces each)

  • 2

    tablespoons pistachios, finely chopped

  • 1

    teaspoon sesame seeds

  • ½

    cup whole-milk ricotta cheese

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • ½

    cup lightly packed fresh mint, roughly chopped

  • ½

    cup chives cut into 1-inch lengths

  • Flaky sea salt, to serve (optional)

Step 1

In a large bowl, whisk together the lemon juice, rosemary, honey, ¾ teaspoon salt and ½ teaspoon pepper. Halve the zucchini lengthwise.

Using a spoon, scrape out and discard the seedy core from each half. Slice the zucchini ⅛ to ¼ inch thick on the diagonal, then add to the bowl with the lemon juice mixture and toss. Let stand for about 15 minutes, tossing once or twice.

Step 2

Meanwhile, in an 8-inch skillet over medium, combine the pistachios and sesame seeds. Toast, stirring often, until fragrant, about 2 minutes. Set aside to cool. In a small bowl, stir together the ricotta, oil, lemon zest and ¼ teaspoon salt.

Step 3

To the zucchini, add the mint and chives, then toss. Taste and season with salt and pepper. Transfer to a serving platter and dollop the ricotta mixture on top. Scatter on the pistachio-sesame mixture, then drizzle with additional oil and sprinkle with flaky sea salt (if using).

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