Charred Zucchini Ribbons with Ricotta Salata and Mint
The perfect way to enjoy summer zucchini in asimple yet flavorful way. Thinly slicedgrilled zucchini is tossed in a lemon-garlic dressing and topped with shavedimported Ricotta Salata. This sheeps’milk cheese from Italy is made from fresh ricotta that has been salted,pressed, and aged for at least three months, transforming the soft, delicateoriginal into a firm, dry cheese. Theflavor is salty and milky with a nutty, faintly tangy edge and a clean finishto complement the bright colors of this dish.
Ingredients
- 4 small zucchini, thinly sliced lengthwise
- ¼ cup olive oil
- 1 tsp kosher salt
- 1 garlic clove, minced
- ½ lemon, zested and juiced
- ⅓ lb imported Ricotta Salata, shaved with a peeler
- 2 TB torn fresh mint leaves
- Hot pepper flakes and cherry tomatoes for garnish
Instructions
- In a large bowl toss zucchini with olive oil and salt. Preheat a grill or grill pan over high heat and cook zucchini for 2-3 minutes per side, until charred. (Reserve the bowl to make your dressing.) While zucchini grills add garlic, lemon juice and zest to the bowl. Toss the warm grilled zucchini in the lemon mixture and serve immediately topped with imported Ricotta Salata, hot pepper flakes, and cherry tomatoes.
