Granted, I have always nurtured a strong dislike for zucchini, so saying this recipe is "the best zucchini I ever ate" smacks of damning with faint praise. I promise you, this is REALLY good. I found the recipe on Epicurious, so in keeping with tradition, an *Epicurious Review is necessary....
"This recipe is really tasty. I added pine nuts and remove the green onion from the recipe. Also, I made my own ricotta recipe. And didn't use any of the measurements in the recipe."
In all seriousness, no recipe is required here. Slice zucchini super thin with a mandolin (I prefer the cheap Japanese Benriner). Lay out the zucchini slices. Drizzle with olive oil and fresh lemon juice. Season with a little salt and pepper. Finely chiffonade some basil and sprinkle over top. I then popped it in the fridge and let it marinate for an hour. Finish with Pine nuts and ricotta scattered evenly over the top.
I do have a recipe for the ricotta. It is the one my coworker, a fabulous Greek lady, gave me.
1 tbsp vinegar
Gently bring milk to a boil. Stir in vinegar, simmer for a couple minutes, then remove from heat. Strain through a cheesecloth.
Best served fresh out of the strainer!
*An Epicurious Review is one that reviews the recipe, but has so many modifications that the original recipe is lost. Millions of examples of this can be found on Epicurious.com