This may sound like a simple and not very exciting combination, but I practically live on it in the summer when my small patch of zucchini produces more vegetables than I can cope with. It’s also well behaved — you can make it earlier in the day to eat in the evening.–Diana Henry
Zucchini with Ricotta, Mint, and Basil Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4 as a main course
- 6 medium zucchini
- Olive oil
- Salt and pepper
- 12 ounces ricotta salata cheese, fresh if possible, broken into chunks
- 1/2 cups pecorino cheese shavings
- 1 small bunch basil, leaves only
- 1 small bunch mint, leaves only
- Juice of 1 lemon
- Extra-virgin olive oil
- 1. Have everything ready and on hand because you will layer the dish as you cook it.
- 2. Cut the zucchini into rounds about 1/4 inch thick. Heat 2 tablespoons olive oil in a large pan and cook the zucchini, in batches, until golden on each side and tender. Add more olive oil as you need it and season the zucchini with salt and pepper as you cook them.
- 3. Put the zucchini in the bottom of a broad shallow bowl and cook the next batch. When you have a layer, put some ricotta, pecorino, and herbs on the top, plus a good squeeze of lemon and a drizzle of extra virgin olive oil. Continue like this until you’ve layered all the zucchini. Finish with some herbs and shavings of pecorino and drizzle with a bit of extra virgin olive oil. Serve while still warm, or at room temperature.
Zucchini with Ricotta, Mint, and Basil Recipe © 2009 Diana Henry. Photo © 2009 Jonathan Lovekin. All rights reserved.