Roasted Zucchini with Ricotta and Mint

Name: Roasted Zucchini with Ricotta and Mint
Total time: 35 min
Ingredients: 8 medium zucchini (3 pounds), cut into 1/2-inch dice; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1 teaspoon crushed red pepper; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 2 teaspoons fresh lemon juice; Fresh ricotta, for serving; Mint leaves, for garnish

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Total: 35 minutes

Servings: 7

Author : Sheamus Feeley

Ingredients

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8 medium zucchini (3 pounds), cut into 1/2-inch dice2 tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt and freshly ground black pepper1 teaspoon crushed red pepper1/2 teaspoon cumin seeds1/2 teaspoon fennel seeds2 teaspoons fresh lemon juiceFresh ricotta, for servingMint leaves, for garnish

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Instructions

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Step 1

Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.

Step 2

Transfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Dollop the ricotta alongside the zucchini and drizzle with olive oil. Garnish with the mint leaves and serve.