Roasted Zucchini with Ricotta & Mint by Chef Sheamus Feeley of Farmstead
Recipe courtesy of Chef Sheamus Feeley of Farmstead.
Picture courtesy of Coral Von Zumwalt, www.coralvonzumwalt.com
Picture courtesy of Coral Von Zumwalt, www.coralvonzumwalt.com
Serves 6-8
Ingredients:
Preheat the over 450 degrees. Spread zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of oil and season with salt and pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crused red pepper, cumin seeds and fennel and roast until fragrant, about 2 minutes longer.
Trasfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Turn the ricotta out onto the serving dish and surround it with the zucchini mixture. Drizzle with olive oil and garnish with mint leaves. Serve.
Ingredients:
- 8 medium zucchini (3 pounds), cut into 1/2" dice
- 2 Tbls. extra-virgin olive oil, plus more for drizzling
- kosher salt
- 1 tsp. crushed red pepper
- 1/2 tsp. cumin seeds
- 1/2 tsp. fennel seeds
- 2 tsp. fresh lemon juice
- mint leaves, for garnish
- 12oz Bellwether Farms Ricotta
Preheat the over 450 degrees. Spread zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of oil and season with salt and pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crused red pepper, cumin seeds and fennel and roast until fragrant, about 2 minutes longer.
Trasfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Turn the ricotta out onto the serving dish and surround it with the zucchini mixture. Drizzle with olive oil and garnish with mint leaves. Serve.