In a medium bowl combine zucchini rounds and lemon zest; toss to coat. Arrange zucchini on a platter, slightly overlapping the slices. Dollop teaspoonfuls of Ricotta onto zucchini; top with capers, parsley, savoury and pine nuts. Drizzle with olive oil and sprinkle with salt and black pepper.
This recipe was provided by Tre Stelle
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