Roasted zucchini on a creamy bed of ricotta

If you’re not sure about zucchini this might be the recipe to change your mind. With a little love and a simple trick you might start liking zucchini. The recipe for this roasted zucchini on a creamy bed of ricotta with hazelnuts and mint is pretty simple. It’s a fantastic summer dish! You can prepare the zucchini on your bbq or simply grill it in a pan. Make sure you use small and firm zucchini, if you you are lucky you can use them straight from your garden.

It doesn’t matter if you call them zucchini, courgette or even summer squash, the pairing with ricotta is amazing. Zucchini come in so many shapes, small and big, round or yellow or dark green. The trick is to rub the halved zucchinis with salt and let it draw liquid for about 20 minutes. By the way, this works for cucumber and eggplant too! This way they will lose their bitterness and become simply delicious.

Have you tried this recipe at home? I would love to see your pics or hear about your favourite zucchini recipes. Just tag me on instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. Love to see your pics!

Roasted zucchini with ricotta

Roasted zucchini on a creamy bed of ricotta with roasted hazelnuts and mint

Servings: 4 people
  • 3-4 small zucchini
  • 1 handful roasted and chopped hazelnuts
  • 1 bunch fresh mint
  • 250 gram ricotta
  • 2 tbsp salt for the zucchini rub
  • olive oil
  • salt
  • 2 tbsp white wine vinegar
  • 1 tsp rice syrup
  • 1 lemon
  • aleppo pepper (chili flakes)
  • sea salt (Maldon) to serve
  • Bread to serve
  1. Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 

  2. In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 

  3. For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.

  4. 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. 

  5. Wash, pad dry and roughly chop your mint. 

  6. 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!

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