Living next to a farm, we have easy access to fresh produce during local growing seasons. Even better, our farm very kindly lists what new items are in season on their roadside sign. Thus, when I travel anywhere outside of our neighborhood, I am aware of what is ripe and ready for my kitchen. At the end of last week, I noticed that summer squash and zucchini had been added.
Both my husband and I love zucchini and have used it in a multitude of ways: in place of noodles in lasagna, in soup, stuffed with spinach, in quick bread. The list could continue for some time. So, when it was time for Tapas Monday last week, I wanted to use zucchini in our menu but in a new way. Knowing that we had several cups of whole milk on hand, which isn’t typical, I decided to make ricotta and combine it with zucchini for a tapas dish. What resulted was ricotta-topped zucchini.
Marinating the zucchini with olive oil and balsamic vinegar for several hours definitely imparted some extra flavor into the dish. If you aren’t able to do this step four or five hours before cooking, you absolutely could begin marinating in the morning or even the night before.
- 2 medium zucchini
- 1 Tb. olive oil
- 1 Tb. balsamic vinegar
- 1-1/2 cups ricotta
- mozzarella cheese, shredded
- salt & pepper
- Remove ends from zucchini and cut lengthwise into 1/4″ thick slices.
- When both zucchini are sliced, brush zucchini with olive oil, then balsamic vinegar.
- Place in a sealed container and refrigerate for at least four hours.
- Preheat oven to 375. Place zucchini slices on a rimmed baking sheet that has been coated with nonstick cooking spray. (The slices can touch but should not overlap.)
- Divide ricotta among the zucchini slices. Sprinkle with mozzarella cheese.
- Bake for 10-15 minutes, or until cheese is melted. Season with salt and pepper, and enjoy.