Nigel Slater’s recipe for courgettes, lemon and ricotta

Nigel Slater’s recipe for courgettes, lemon and ricotta

A zingy, fresh way with green veg

Using a vegetable peeler, cut 400g of courgettes into long, wide, thin ribbons.

Pour 4 tbsp of olive oil into a large mixing bowl, then season with salt and black pepper. Peel 3 cloves of garlic and crush them to a paste, then stir into the oil.

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