Zucchini Crostini With Ricotta and Mint

• 1 pound zucchini
• 1 cup ricotta
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper
• Toasted crostini, bruschetta or any crusty bread

1. Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
2. Serve on toasted crostini, bruschetta or any crusty bread.
3. Use mint for garnish.

zucchini, ricotta, olive oil, lemon, salt, crostini

Taken from cooking.nytimes.com/recipes/1015060 (may not work)