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
LC Zucchini That's Well Behaved Note
We can expect nothing kinder from the gods of summertime abundance than zucchini that’s “well behaved,” as Diana Henry so poetically puts it in her preceding headnote. Nope. Nothing kinder. And if you find that the gods were a little too generous this season with the zucchini, albeit well behaved, may we suggest an after-supper slice of something sweet, say perhaps some zucchini bread?
Zucchini with Ricotta, Mint, and Basil
- Quick Glance
- 25 M
- 25 M
- Serves 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
Okay, I could tell by reading this recipe that it’d be good. But I didn’t expect it to be great. In fact, it was so delicious we’re having it for dinner again tonight. Frying coins of zucchini, layering them with fresh ricotta salata, pecorino shavings, fresh mint, and basil, and then drizzling them with lemon juice and olive oil was such an eye-opener for me. This is officially at the top of my favorite-ways-to-use-zucchini list (and my list is lengthy). The cheeses melted into ooey gooey goodness, and the oil, lemon juice, and herbs? Oh my. We’ve the fortune of obtaining fresh ricotta and pecorino from our local cheese maker and both were so lovely here. Just imagine the flavors! Perhaps you think that those incredible ingredients would be a waste on ho-hum zucchini. Heck no. It’s not very often that dishes surprise me this much. This recipe really takes humble zucchini and elevates it to wow. When thinking about ways to improve it, I thought perhaps adding toasted pine nuts or capers would make it even more perfect but decided that it’s just great as is. It’s one of those recipes I had to call my mom about!