This is our take on Thomas Keller’s Viral Zucchini. The cooking method involves scoring the flesh, drawing out the moisture, pan-searing, and then finishing it in the oven. The result? The most tender (but not soggy) and delicious zucchini.
Grilled Zucchini, Paired with Lemony Whipped Ricotta, Mint and Pine Nuts
- 45 minutes
- 4
Print
Ingredients
- 4 zucchinis
- 250g ricotta
- 1 lemon (juice)
- 1 garlic clove (crushed)
- ¼ cup mint
- 1 Tbsp pine nuts (toasted)
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Halve the zucchini lengthwise and score the flesh in a crosshatch pattern.
- Liberally season the zucchini with salt and let sit for 10–15 mins, then pat the zucchini dry.
- While the salt is drawing out moisture, prepare the whipped ricotta. In a food processor, add the ricotta, lemon juice, crushed garlic and salt; blend until smooth (1-2 mins); set aside.
- Add a generous drizzle of olive oil to a large pan over medium-high heat. Once the oil is hot, add the zucchini flesh side down for about 5-7 mins or until golden.
- Transfer the zucchini to a baking tray and roast for 15-20 minutes or until the zucchini is completely soft.
- Add the ricotta to the base of the plate, top with the zucchini, and garnish with mint and pine nuts.
Variations
- Swap ricotta for burrata or stracciatella.
- Swap mint for herb of choice.
