Roasted Zucchini Recipe
whipped lemon ricotta, fried shallots, olive gremolata, micro greens, agrumato
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Ingredients
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Roasted Zucchini
Whipped Lemon Ricotta
Fried Shallots
Olive Gremolata
Garnish
Method
Roasted Zucchini
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Zucchini
Wash the zucchini and slice them into 1/2 inch thick rounds. In a large bowl, toss the zucchini with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Zucchini
Spread the zucchini in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
Whipped Lemon Ricotta
- 4
Whip the Ricotta
In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and salt. Use an electric mixer or a whisk to whip until smooth and creamy.
- 5
Set Aside
Once whipped, set the lemon ricotta aside until ready to serve.
Fried Shallots
- 6
Slice and Coat Shallots
Peel and slice the shallots thinly. Place them in a bowl and toss with all-purpose flour until coated.
- 7
Heat Oil
In a saucepan, heat vegetable oil over medium heat until hot but not smoking.
- 8
Fry the Shallots
Carefully add the coated shallots to the hot oil. Fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.
Olive Gremolata
- 9
Combine Ingredients
In a bowl, mix together chopped olives, minced garlic, chopped parsley, lemon zest, and olive oil until well combined.
- 10
Adjust Seasoning
Taste the gremolata and adjust seasoning if necessary, adding salt and pepper to taste.
Assembly
- 11
Plate the Dish
On a serving plate, spread a layer of whipped lemon ricotta. Top with roasted zucchini, then drizzle with olive gremolata.
- 12
Garnish
Sprinkle fried shallots over the top, add microgreens as a garnish, and finish with a drizzle of agrumato.
- 13
Serve
Serve immediately while warm and enjoy your delicious roasted zucchini dish!