Shaved-Squash Salad With Tomatoes, Zucchini Blossoms, Ricotta, And Thyme Oil

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1 generous handful fresh thyme sprigs (about 3/4 ounces)

1/2 cup extra-virgin olive oil

1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice

2 baby zucchini (3 ounces total), thinly shaved on a mandoline

4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline

4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)

6 zucchini blossoms, halved or quartered if large

1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)

Pinch of red-pepper flakes

1/4 teaspoon coarse salt

Coarsely ground pepper

3 ounces fresh ricotta (1/3 cup)

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