roasted zucchini with ricotta and mint

July 24, 2014 § 66 Comments


Our weather has slipped back to clouds and rain.  I had two full days out in the garden this past weekend so really I don’t mind at all.  The cool temperature was like having the air conditioner on.  Why oh why did I allow two weekends to go by without tending the garden?   It took a good solid eight hours to catch up with the weeds and pruning!   I am not complaining, I am just sore from sitting in a squat position for hours. The yard looks magnificent and it’s time to sit down to a wonderful lunch of roasted zucchini with fresh ricotta and mint.


I picked up a delicious fresh ricotta from my favorite Metropolitan Market and roasted two trays of 1/2 inch diced zucchini.


You could grill the zucchini if your kitchen is too hot to turn on the oven.  Simply slice the zucchini into two long halves, brush with olive oil, grill and then dice into 1/2 inch pieces.   Recipe slightly adapted from Food & Wine.

I n g r e d i e n t s

  • 5 medium zucchini , diced into 1/2 inch pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • sea salt and freshly ground black pepper
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons fresh lemon juice
  • Fresh ricotta, for serving
  • Mint leaves, for garnish

Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 20 minutes, until the zucchini are browned around the edges. Using a non stick skillet toast the cumin and fennel seeds until aromatic.  Crush the seeds.  You can either spin it quickly in a blender or hammer slightly in a sealable bag.  I used a coffee grinder I bought specifically for grinding seeds.  Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.
Transfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Dollop the ricotta alongside the zucchini and drizzle with olive oil. Garnish with the mint leaves and serve.



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