Using a vegetable peeler, cut the zucchini into long, wide ribbons, running the peeler down their length.
Put the zucchini into a wide mixing bowl with ½ cup/60ml of oil and a grinding of sea salt and black pepper. Lightly toast the pine nuts in a dry, shallow pan till pale gold. Warm a ridged griddle pan, then add the zucchini and let them cook till they are golden and lightly blistered on both sides.
Pour a couple of tablespoons of olive oil into a bowl, then shred the basil leaves and add them. Tip in the toasted pine nuts, add the lemon juice, and mix together.
As the zucchini come from the grill, tip them into the basil and lemon dressing and toss gently to coat.
Place a mound of fresh ricotta on each plate, then add the grilled ribbons of zucchini. Spoon the basil and pine nut dressing over the top and serve. I think some bruschetta would be good here.
The Taste Edit - Zucchini, Ricotta, and Pine Nuts https://thetasteedit.com/nigel-slaters-zucchini-ricotta-and-pine-nuts/