Grilled Zucchini with Ricotta, Pine Nuts & Basil
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- ¼ cup pine nuts
- 2½ pounds zucchini (about 6 medium)
- 12 basil leaves, torn if large
- 1 tablespoon extra virgin olive oil, plus more to taste
- Flaky sea salt or kosher salt to taste
- Crushed red pepper flakes to taste
- Freshly ground black pepper to taste
- ½ cup fresh ricotta
- Grated zest of 1 lemon
Put the pine nuts in a small skillet, place on the stove, and turn the heat on to medium. Cook, tossing often, until toasted and fragrant, 3 to 5 minutes.
Trim the tops and bottoms of the zucchini. Using a paring knife, thinly slice the zucchini lengthwise (as thinly as you can – about ⅛ inch).
Heat the grill to medium-high. Lay as many of the zucchini (crosswise) on the grill as you can fit (you’ll probably have to grill them in batches). Cook until charred and bendable, about 3 minutes per side. Add them to a large bowl and grill the rest of the zucchini.
Add the basil to the zucchini. Then drizzle with the oil and sprinkle with some salt, red pepper, and black pepper and toss.
Divide among bowls and spoon a dollop of ricotta onto each. Add the pine nuts and grate the lemon over the tops. Drizzle a little more oil if you like.
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