Roasted zucchini on a creamy bed of ricotta with roasted hazelnuts and mint
Cut the zucchini in halves and rub them with salt. Set them aside and let them water.
In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt.
For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.
When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board.
Wash, pad dry and roughly chop your mint.
When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!