Marinated Zucchini With Hazelnuts and Ricotta
Ingredients
The zucchini
-
3
medium
summer squash or zucchini
-
1½
tsp.
kosher salt
The hazelnuts and dressing
-
¼
cup
blanched hazelnuts
-
6
Tbsp.
extra-virgin olive oil
-
1
small bunch
mint
-
1
small
garlic clove
-
2
Tbsp.
white wine vinegar
-
¾
tsp.
sugar
-
½
tsp.
crushed red pepper flakes
-
Freshly ground
black pepper
The finishing touches
-
½
lemon
-
½
cup
fresh ricotta
-
Flaky
sea salt
-
Toasted
country-style bread
(for serving)
Instructions
- Preheat the oven to 300°F.
- Toss the squash with kosher salt in a colander and let it sit for 10 minutes, then pat dry.
- Roast hazelnuts with 1 Tbsp. oil until golden brown, about 15–20 minutes, then crush them.
- Mix mint, garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil to make the dressing.
- Heat 2 Tbsp. oil in a skillet and cook the squash cut side down until golden brown, about 5 minutes, then cover and cook until tender, about 15 minutes.
- Cut the squash into 2" pieces and toss with the dressing, seasoning with salt and pepper.
- Let the squash sit at room temperature for 15 minutes, then discard mint sprigs.
- Mix lemon zest with ricotta and remaining oil, seasoning with salt.
- Spread lemon ricotta on a platter, top with squash, squeeze lemon juice over, and scatter mint and hazelnuts on top. Drizzle with oil and sprinkle with sea salt. Serve with toast.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
300mg
Cholesterol
10mg
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