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Shaved Zucchini with Ricotta and Walnuts

If your shaved zucchini is a little damp or wet, simply pat down gently with some paper towels.
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: Vegetarian
Servings: 3 -4
Author: Hip Foodie Mom via Sarah Copeland


  • 1-2 large firm zucchini
  • Juice of 1/2 lemon no more than 2-3 tablespoons; be careful here because you don't want too much juice
  • 3 tablespoons best-quality extra-virgin olive oil
  • Fleur de sel sel gris or sea salt
  • Freshly ground black pepper
  • 1/4 cup sheep’s milk ricotta or ricotta
  • 1/2 cup toasted walnuts broken in pieces
  • Lemon zest for garnish optional


  • Using a vegetable peeler, peel your zucchini lengthwise into long, thin strips. Toss them 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.