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Source: Bon Appeit

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Name: Marinated Zucchini with Hazelnuts and Ricotta
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 medium zucchini or yellow squash cut in half lengthwise; 1 1/2 tsp kosher salt; 1/4 cup blanched hazlenuts; 6 Tablespoons EVOO divided; 1 small bunch of mint divided; 1 garllic clove; 2 Tablespoons white wine vinegar; 3/4 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; Freshly ground pepper; 1/2 lemon; 1/2 cup fresh ricotta; flaky sea salt; Toasted Country Style Bread for serving

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INGREDIENTS

3 medium zucchini or yellow squash ; cut in half lengthwise
1 1/2 tsp kosher salt
1/4 cup blanched hazlenuts
6 Tablespoons EVOO ; divided
1 small bunch of mint ; divided
1 garllic clove
2 Tablespoons white wine vinegar
3/4 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Freshly ground pepper
1/2 lemon
1/2 cup fresh ricotta
flaky sea salt
Toasted Country Style Bread ; for serving

Servings

INSTRUCTIONS

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.

NOTES

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Marinated Zucchini with Hazelnuts and Ricotta

3 medium zucchini or yellow squash cut in half lengthwise
1 1/2 tsp kosher salt
1/4 cup blanched hazlenuts
6 Tablespoons EVOO divided
1 small bunch of mint divided
1 garllic clove
2 Tablespoons white wine vinegar
3/4 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
 Freshly ground pepper
1/2 lemon
1/2 cup fresh ricotta
 flaky sea salt
 Toasted Country Style Bread for serving

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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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 1 Servings

Calories: 757
Calories from Fat: 737 (97%)

Amt Per Serving		% DV

	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.

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Calories per serving: 757

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