Best way to eat zucchini, ever! Though I can't quite convince my kids or highly squash adverse husband to try it. But, wow...you will be begging that neighbor or friend with an extra bushel of zucchini from the backyard for any stragglers after trying this out. The recipe came from this month's Food and Wine Magazine and was created by Sheamus Feeley.
Now, I had the zucchini in the fridge (thanks, friend with bountiful garden!) and decided to make a half order of this spur of the moment, which means I did not have the ricotta cheese on hand. And you know what? It is still really, really good without it. But the lemon at the end is essential. And the mint adds a certain depth. You can eat it as a side dish or spoon it over pasta or rice. Or you can scrape it off the foil and shove it into your mouth...whatever makes you happiest.
Ingredients8 medium zucchini (3 pounds), cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher 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, lined with foil. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. 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.