Whipped Ricotta with Shaved Farm Zucchini recipe

Here's how to prepare Whipped Ricotta with Shaved Farm Zucchini

“A Walker Homestead fan-favorite recipe.”

8 oz. ricotta

Zest of 1 lemon

2 T. olive oil (plus more for finishing)

Salt & pepper

1 zucchini

1 yellow squash

For dressing:

3 T. lemon juice

1 garlic clove, minced

6 T. good olive oil

Chiffonade of 3 large basil leaves (mix of Genovese, cinnamon and Thai basil)

Salt & pepper to taste

Whip ricotta in a mixer with lemon zest, salt, and pepper, slowly drizzling in olive oil until smooth and spreadable.

Use a Swiss peeler or mandolin to shave zucchini and squash into ribbons.

Whisk together dressing ingredients.

To plate, spread whipped ricotta on the base of a plate. Toss zucchini ribbons in the lemon-basil dressing and arrange ribbons over the ricotta. Garnish with fresh basil, Maldon salt, cracked pepper, lemon zest and a drizzle of olive oil.

Finish with edible farm flowers or basil blossoms for a seasonal touch.