Chef notes
This is a simple yet elegant twist on a classic summer vegetable. Let the flavor of zucchini shine through in this super fresh dish!
Ingredients
Roasted Lemon
- 2 lemons (meyer lemon is best but regular will be great too)
- Olive oil
- Sea salt
Salad
- 2 cups spiralized green zucchini (storebought--check your produce section by the salads!)
- 2 cups spiralized yellow zucchini (storebought)
- 8-10 roasted lemon slices, cut in half
- 1 cup blueberries
- 1/2 cup toasted and salted sunflower seed kernels (buy them pre-roasted and salted in your produce/bulk dry goods aisle of the grocery store)
- 2-3 oz piece of ricotta salata cheese
- 1-2 oz good extra virgin olive oil
- Half a lemon
- Pinch sea salt
- Pinch ground black pepper
Preparation
Roasted lemon:
1.Preheat oven to 425 degrees.
2.Slice lemon thinly, about ⅛-inch thick. Remove any seeds. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle on a little sea salt.
3.Roast at 450 degrees for 15-20 minutes, until the lemon slices are browning with slightly dark edges.
Salad:
1.Toss the spiralized zucchini in a bowl with salt and pepper, roasted lemon slices, a squeeze of fresh lemon and a drizzle of extra virgin olive oil. Mound the ribbons onto your serving platter and sprinkle the seeds and blueberries on top.
2.Grate (with a microplane) or shave (with a vegetable peeler) the ricotta salata over the top of your salad.
3.Drizzle with a little more olive oil and serve.
