- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the zucchini on a non-stick or parchment paper-lined baking sheet. Coat the zucchini with 2 tbsp (30 ml) of the oil. Bake for 5 minutes. Add the lemon zest. Season with salt and pepper.
- Meanwhile, in a bowl, combine the remaining oil, lemon juice, herbs, white beans and onion. Season with salt and pepper. Mix well.
- Cover 4 small plates with the sausage slices. Top with the zucchini, alternating with the white bean mixture and the cheese. Garnish with small parsley, basil and mint leaves.