Zucchini & Ricotta Salad

We only have a few weeks of summer (i.e. zucchini season left). Why not spend them wisely with lots of zucchini and ricotta salad?

I love this salad for it's simplicity. I believe if you have high quality ingredients, meals can always be simple. This is definitely a testament to that.

I was a bit nervous when I made this the first time. I had seen raw zucchini salad recipes before, but I had never tried raw zucchini.

When I took a bite, my reservations few out the door! This stuff is delish. It's a great option to take to a cookout or potluck as a side. Everyone will love it, trust me.

You can approach the zucchini in two ways: thick ribbons or thin zoodles. Either way is delicious! You can't go wrong.

You'll Need:

• 2 large zucchini
• 1 cup ricotta cheese, divided
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup crushed walnuts
• 2 tbsp extra virigin olive oil

Zucchini & Ricotta Salad Directions

Zucchini Ribbons Approach:

You'll want to use a mandolin for this.

Note: make sure you use a glove!! You don't want to chop off your fingers. Speaking from experience, I've almost done this many times. You definitely want to use a glove.

Start by chopping off the ends of your zucchini. Adjust your mandolin on a sturdy, slip free surface. Put on your protective glove, and slide the zucchini width-wise to create a thin, long strip. Continue to do so until the zucchini is too thin to run through the mandolin.

If you think you'll risk hurting your hand because the zucchini is, just stop! Then move on to your next zucchini.

After all of your zucchini ribbons are created, the rest is easy! Toss zucchini ribbons with olive oil, salt, and pepper. Top with walnut pieces and dollops of ricotta.

Zucchini Spirals (aka Zoodles) Approach:

To go the very popular zoodle approach, you're going to need a zucchini spiralizer. We personally use the Vegetti and love it. It's extremely easy to use and it's super fast.

To use the Vegetti, you put the end of the zucchini in and twist. As you twist, the blades will cut the zucchini into spirals out of the other end. It's that easy!

After you are finished spiraling your zucchini, use the same steps as above. Toss zucchini ribbons with olive oil, salt, and pepper. Top with walnut pieces and dollops of ricotta.

Zucchini & Ricotta Salad

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Cuisine Italian

Servings 4 people

Calories 197.55 kcal

Ingredients

  

• 2 large zucchini
• 1 cup ricotta cheese divided
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup crushed walnuts
• 2 tbsp extra virgin olive oil

Instructions

 

• Zucchini Ribbons Approach:
• Start by chopping off the ends of your zucchini. Adjust your mandolin on a sturdy, slip free surface. Put on your protective glove, and slide the zucchini width-wise to create a thin, long strip. Continue to do so until the zucchini is too thin to run through the mandolin.
• If you think you'll risk hurting your hand because the zucchini is, just stop! Then move on to your next zucchini.
• After all of your zucchini ribbons are created, the rest is easy! Toss zucchini ribbons with olive oil, salt, and pepper. Top with walnut pieces and dollops of ricotta.
• Zucchini Spirals (aka Zoodles) Approach:
• To go the very popular zoodle approach, you're going to need a zucchini spiralizer. We personally use the Vegetti and love it. It's extremely easy to use and it's super fast.
• To use the Vegetti, you put the end of the zucchini in and twist. As you twist, the blades will cut the zucchini into spirals out of the other end. It's that easy!
• After you are finished spiraling your zucchini, use the same steps as above. Toss zucchini ribbons with olive oil, salt, and pepper. Top with walnut pieces and dollops of ricotta.

Notes

You'll want to use a mandolin for this to make sure you're safe! Make sure you use a glove!! You don't want to chop off your fingers. Speaking from experience, I've almost done this many times. You definitely want to use a glove.