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At Masseria Potenti in Puglia, Italy, Maria Grazia Di Lauro served an elegant first course of raw zucchini ribbons wrapped around a lemony ricotta filling, the open ends dipped in nutty toasted sesame seeds. This salad is a much-simplified version of that starter. We macerate the zucchini slices in the dressing for about 15 minutes before assembling the dish. This softens the raw edge, making its texture more silky and less crunchy, and also allows the zucchini to absorb flavor.
tablespoons extra-virgin olive oil, divided, plus more to serve
teaspoons grated lemon zest, plus 2 tablespoons lemon juice
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