Thinly slice your zucchini. You’re aiming for about 1/8” thick slices here, but honestly go as thin as you have the patience for, it’s not that big a deal.

Generously salt and oil your slices.

Get a grill heated and lay down your zucchini slices. Grill till they’re tender and have some nice char marks on either side.

Once they’re done, pull them off the grill and as soon as they are cool enough to handle, scatter them over your serving plate in a fairly even layer. Then top with your ricotta, lemon zest and basil. Then to finish it all off, squeeze over the juice from about half of that lemon, more if you like, drizzle over a good bit of olive oil and finish with some flaked salt and fresh pepper. That’s it. Eat up!