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1) Cut the zucchini in half and cut of the ends. Slice thin on the mandolin, but not so thin that it can hold up. It needs to be somewhat sturdy.
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2) Lay on parchment paper and drizzle with olive oil and sift on sea salt. Let marinate.
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3) Slice your tomato into at leas 6 slices. Dust with a bit of salt and set aside.
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4) For the pesto, combine all ingredients in your food processor. Once the mixture is well combined place into a glass bowl and set aside.
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5) For the ricotta, combine all ingredients in your food processor. If you need a bit more moisture, use water. Blend well until fairly smooth. Set aside.
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Assembly:
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1) Start with three of your zucchini noodles lay them flat on a plate, overlapping just a bit.
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2) Then put on a slice of tomato, top with a basil leaf, a dab of pesto and a dab of ricotta, follow the same pattern again starting anew with the zucchini noodles.
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3) Do this three times and then top with sauces and a nice sprig of basil.
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Additional Tips
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* I choose not to make a marinara for this dish, I felt the tomato already added enough flavor, however you can make a really easy marinara with sun dried tomato, olive oil, garlic salt, dates, and some fresh deseeded tomatoes. Just blend them all up and layer on with the other sauces.
