12 Delicious Ways To Eat Summer’s Most Underrated Vegetable

2. Crostini With Ricotta and Mint

Zucchini should be shredded. Combine the zucchini, 1 cup ricotta, 2 tablespoons olive oil, and lemon juice in a large mixing bowl. Serve on toasted crusty bread without the Parmesan. Garnish with fresh mint, chopped.