Garlic Zucchini Recipe
Zucchini and whey custard, zoodles with shallot and white wine, grilled zucchini topped with roasted garlic, herbs, house ricotta, pinenuts and baby heirloom tomatoes over a rich tomato gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare Zucchini
Spiralize 2 medium zucchinis to create zoodles and set aside. Slice the other 2 zucchinis into thick rounds for grilling.
- 2
- 3
Sauté Shallots and Zoodles
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté until translucent. Add zoodles and white wine, cooking until tender. Season with salt and pepper.
- 4
- 5
Roast Garlic
Wrap garlic cloves in foil with a drizzle of olive oil and roast in the oven at 400°F (200°C) for 20-25 minutes until soft and fragrant.
- 6
Assemble the Dish
In a serving dish, spread the tomato sauce as the base. Layer zoodles, grilled zucchini, dollops of house ricotta, roasted garlic, fresh herbs, pine nuts, and baby heirloom tomatoes on top.
- 7
Serve
Drizzle with extra olive oil and serve warm, garnished with additional herbs if desired.
