Using a mandolin, slice the zucchini into rounds/coin shape on the thinnest setting. If you do not have a mandolin, simply use a very sharp knife to cut the zucchini into slices as thin as possible.
Distribute the slices around onto a large plate, or evenly onto smaller individual plates in a decorative fashion. I like to go in circles, slightly overlapping each one, but you can place them however you prefer!
Sprinkle the blueberries evenly around the plate on top of the zucchini.
Grate the ricotta on top of the zucchini and blueberries, again distributing evenly.
Drizzle the oil and vinegar, and sprinkle lightly with sea salt.
