Zucchini with Cumin, Basil, Mint and Ricotta | W Network
Recipe

Title

Zucchini with Cumin, Basil, Mint and Ricotta

Created date

April 25, 2016

Recipe details - RV

Excerpted from The Vegetable Butcher by Cara Mangini. Copyright © 2016. Photography by © Matthew Benson. Used with permission of Workman Publishing.

Meal Type: 
Side dish
Main ingredient: 
Zucchini
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
6

Ingredients

2 tablespoons extra-virgin olive oil

1 3/4 to 2 pounds zucchini, stemmed and cut into 1/2-inch dice

1/2 teaspoon toasted cumin seeds or 1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/3 cup loosely packed fresh basil leaves

1/4 cup loosely packed fresh mint leaves

2 teaspoons freshly squeezed lemon juice

1/3 to 1/2 cup whole-milk ricotta

Directions

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until it just begins to simmer.

Add zucchini, Coat in the oil and let cook, undisturbed, for 2 minutes. Stir again, and let cook, again undisturbed, until golden, 2 minutes more.

Add toasted cumin seeds or 1/4 teaspoon ground cumin, salt, and crushed red pepper flakes and cook, stirring often, until the zucchini are lightly browned and tender, about 2 minutes.

Chop loosely packed fresh basil leaves, and loosely packed fresh mint leaves and sprinkle two-thirds of each over the zucchini. Add lemon juice, stir to combine, then transfer to a serving platter.

Spoon whole-milk ricotta on top, sprinkle with the remaining herbs, a drizzle of good olive oil, and some flaked sea salt. Serve immediately.

Tags

zucchini
cumin
basil
Mint
rocotta
side dish
Vegetarian

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