Lemon-Garlic Zucchini Salad with Walnuts & Ricotta Cheese

Directions

1. Wash all produce and dry well.
2. Trim the ends of the zucchini, then cut into noodle-like sticks using a spiralizer, julienne peeler, or regular peeler; transfer to a colander and sprinkle with salt to draw out moisture, letting the colander drain over a bowl.
3. Grate the lemon zest and squeeze the juice into a medium bowl, then set both aside.
4. Peel and mince or press the garlic, add it to the bowl with oil, lemon juice, and pepper, and whisk to combine.
5. Coat a skillet over medium heat and toast the walnuts, stirring frequently for about 2–4 minutes until fragrant.
6. Strip the basil leaves from the stems and cut them into thin ribbons.
7. Squeeze the zucchini over the sink to remove excess water, then wrap in a clean towel and press to extract as much moisture as possible.
8. Toss the zucchini noodles with the dressing in a bowl until evenly coated.
9. To serve, arrange the zucchini on a plate, scatter the toasted walnuts on top, add small dollops of ricotta, and sprinkle with basil ribbons.