Try this Marinated Zucchini with Hazelnuts and Ricotta recipe, or contribute your own.
Suggest a better descriptionSource: Bon Appeit
Preheat oven to 300. Toss squash and kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 T. EVOO on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 T EVOO; set dressing aside.
Heat 2 T. EVOO in a large skillet, preferable cast iron, over medium h-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 T. EVOO; season with kosher salt.
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 757 | ||
Calories from Fat: 737 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.9g | 109 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 59.2g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2692.5mg | 93 % | |
Potassium 308.1mg | 8 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 5.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 757
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