Blackened Zucchini

Slice zucchini lengthwise.

Heat a splash of oil in a cast iron skillet over medium heat.

Seer zucchini on both sides.

Chop olives and combine with ricotta and olive oil. Season with salt.

Crush pepper in a mortar. Remove to a dish, and crush pepita similarly.

Smear ½ the ricotta on each of 2 plates. Stack the zucchini logs on top. Finish with black pepper, crushed pepita, sea salt, and balsamic.