1/2 pound ricotta salata cheese or mild feta
12 squash blossoms (petals only)
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Juice from half a lemon
Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl. Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.