Zucchini & Summer Squash with Ricotta and Herbs
Where do we begin with zucchini and summer squash? As versatile as these vegetables are, there never seem to be enough recipes to use the supply from our gardens and markets. I’ve always found zucchini and ricotta a nice pair and they work well as a sauce for pasta, but here I’ve taken the flavors and made them into a side which gets to the table in a matter of minutes. Use whatever shape squash you have available and any combination of herbs listed below.
4 medium summer squash
3 tablespoons olive oil, divided
1 teaspoon coarse salt, divided
¼ teaspoon freshly ground black pepper
pinch of red pepper
1 garlic clove
½ cup basil, parsley, mint or a mixture
½ cup fresh ricotta
Trim the flower and stem ends from the squash. Cut the squash in half lengthwise. Cut each half lengthwise into thirds and then into 1 inch sections.
Heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the squash, ½ teaspoon of salt, ¼ teaspoon pepper, and the crushed red pepper. Sauté for about 10 minutes until the squash is starting to color. The squash should be cooked through, but not soft.
While the squash cooks, mince the garlic clove with the remaining ½ teaspoon of salt and smear into a paste. Chop the herbs roughly then mince with the garlic. Add the remaining tablespoon olive oil and mix together
Add the ricotta to the pan and fold in gently. Add the herb paste and mix again. Taste for seasonings and serve.