Delicious, Easy Baby Zucchini Salad

For the last few weeks the vendors at some Richmond farmers markets have been offering beautiful baby zucchini, and squash. Surely by now these tender treats are to be offered at most markets around town. I've never really liked zucchini, but then I usually ate it cooked whether it was grilled, sauteed, breaded and fried, or baked in say, a lasagna.
I have discovered a new love for zucchini thanks to my sister- in- law introducing me to raw zucchini salad. Since trying this at her beautiful mother's day brunch, I have made it myself multiple times. The young, tender zucchinis are great raw. They soften, and absorb flavors in a fast fifteen to thirty minutes. This is perfect as a side to fish, or a bit of white sauce pasta, or with quiche for lunch perhaps. No recipe is needed. It's just the basics, added fairly sparingly, and I usually just eyeball it, but here's a good start....

Zucchini Salad For Two

2 to 3 baby zucchini's, unpeeled, and sliced about 1/8" thick

(These little guys tend to be about 4" long, and about 1" across.)

Lemon Juice ( 2-3 wedges of fresh or about a cap full of bottled)

A drizzle of Olive Oil

Fresh Basil, torn into smaller pieces. ( about 1 tbsp)

Oregano (a lite sprinkling if dried)

Salt and Fresh Ground Pepper to taste.

Ricotta Cheese ( Break apart a whole milk ricotta with your fingers to distribute it here and there atop the zucchini. )

Toss the zucchini in a bowl with the olive oil, lemon juice, salt and pepper. Arrange the zucchini out on a platter. Add the basil, oregano, and ricotta cheese. Let sit for 15-30 minutes, or cover and keep in fridge. It's great the next day as well.