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Summer Squash And Fresh Ricotta "Sandwiches"

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16 ounces fresh ricotta

3 tablespoons good-quality extra-virgin olive oil

juice of one lemon

1 tablespoon lemon zest

1 teaspoon kosher salt

1 tablespoon freshly ground black pepper

10 large leaves fresh basil, rinsed, patted dry and chiffonaded

4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

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