Summer Squash And Squash Blossom, Sungold Tomato, Riccotta Recipe

Wash and trim

Rinse the summer squash, zucchini, sungold tomatoes, basil, and squash blossoms under cold water. Pat dry. Trim the stem ends from the squash and zucchini; cut the squash blossoms off their short stems and inspect inside each blossom removing any pistils if present.

Slice squash and zucchini

Halve the squash and zucchini lengthwise, then cut into 1/4-inch half-moons. This yields thin, even pieces that will cook quickly and present well with the blossoms.

Halve tomatoes and mince garlic

Cut sungold tomatoes in half. Peel and finely mince the garlic cloves. Tear basil leaves into large chiffonade pieces (reserve a few whole small leaves for garnish).

Sauté squash

Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced summer squash and zucchini in an even layer. Sprinkle with 1/2 teaspoon sea salt and half the black pepper. Cook without stirring for 2 minutes to get a light color, then stir and cook another 3–4 minutes until just tender but not mushy.

Add garlic and tomatoes

Push the squash to one side of the pan, add the remaining 1/2 tablespoon olive oil to the empty space, and add the minced garlic. Sauté 20–30 seconds until fragrant (do not brown), then add the halved sungold tomatoes and cook 1–2 minutes until they begin to soften and release juices. Stir everything together and remove from heat.

Season ricotta

In a small bowl, combine the whole-milk ricotta with the grated Parmigiano-Reggiano, lemon zest, 1/4 teaspoon sea salt, and remaining 1/2 teaspoon black pepper. Taste and adjust seasoning. Drizzle in 1/2 tablespoon olive oil and stir until smooth and a bit glossy.

Warm blossoms

In a separate nonstick skillet, warm the remaining 1/2 tablespoon olive oil over medium heat. Gently place squash blossoms in the pan and warm 20–30 seconds per side — just long enough to soften and make them pliable but not to brown. Remove to a plate lined with paper towel.

Assemble plates

Spread a generous spoonful (about 2 tablespoons) of the seasoned ricotta in the center of each serving plate. Arrange a portion of the warm squash and sungold tomato mixture over and around the ricotta. Place 2 squash blossoms on each plate tucked among the vegetables. Scatter torn basil over the top.

Finish and serve

Drizzle each plate with any remaining olive oil, sprinkle with the remaining pinch of salt if needed, and finish with a light dusting of red pepper flakes if using. Garnish with the reserved whole basil leaves. Serve immediately with crusty bread if desired.