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Prep time
15 minutes
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Cook time
10 minutes
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Serves
6
Author Notes
This is one of those dishes that is way more than the sum of its parts. Each element is easy to prepare, leaving only last-minute assembly. Tender, baby zucchini nestle into creamy whipped ricotta and are topped with roasted almonds and a drizzle of Calabrian chile oil.
Baby zucchini, about six inches long, work especially well here, but if you can’t find those, use the smallest ones you can find with the firmest texture and the fewest seeds. If you only have larger ones, split them in half lengthwise and grill for as long as it takes to get the flesh softened and juicy and nicely marked by the grill. Cut into smaller pieces for serving.
Calabrian chile paste is increasingly available and has a tingly kind of heat, but you can use sriracha or even a loose harissa sauce instead.
To roast the zucchini in the oven instead, place them cut sides down on a baking sheet and cook for 15 to 20 minutes at 450˚F. —Susan Spungen
Test Kitchen Notes
Excerpted from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. —Food52
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Ingredients
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For the zucchini:
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8
baby zucchini (2 pounds), sliced in half lengthwise and scored
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Kosher salt and freshly ground pepper
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1 1/2 tablespoons
olive oil
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For the chile oil:
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1 tablespoon
Calabrian chiles (paste or finely chopped jarred)
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1 1/2 tablespoons
olive oil
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For the whipped ricotta:
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1 cup
ricotta
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1 tablespoon
milk, or more as needed
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Drizzle of olive oil
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1/4 teaspoon
kosher salt
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For the almonds
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1 tablespoon
olive oil
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1/2 cup
whole, raw almonds, very coarsely chopped
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1/2 cup
loosely packed herbs, such as mint and basil, some chopped and some leaves left whole
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Flaky salt
Directions
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Prep the zucchini: Sprinkle the zucchini evenly with salt and pepper, then drizzle with olive oil to coat. Set aside.
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Make the chile oil: Stir together the Calabrian chiles and olive oil in a small bowl and set aside.
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Make the whipped ricotta: Combine the ricotta, milk, olive oil, and salt in a food processor and process until smooth. Set aside. Add more milk if necessary if the ricotta is too thick, until it looks like spreadable frosting.
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Toast the almonds: Place a small skillet over medium-low heat. Add the olive oil and almonds to the pan and cook until golden brown, 4 to 6 minutes. Drain on paper towels and sprinkle with flaky salt. Set aside.
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Grill the zucchini: Grill the zucchini over a medium fire, starting with the cut side down, for 2 to 3 minutes per side, until they’re seared with grill marks and look softer and juicy.
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Assemble: Spread the whipped ricotta on a large platter. Top with zucchini, then drizzle with the chile oil and sprinkle with almonds and herbs. Season with flaky salt and black pepper to taste. Serve warm or at room temperature.
I am a food stylist for print and film, a cookbook author, recipe developer, culinary consultant, and dedicated home cook.
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