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Summer zucchini with tomatoes and ricotta (receipe)


Just before another summer weekend, I thought I would share the receipe for this flavour-intensive salad with the best that nature has to offer at this moment: ripe and sun-blessed tomatoes, firm zucchinis and sharp basil.

This easy to make salad can be kept 1-2 days and is best with some fresh bread to scoop up the yummy sauce.

Summer zucchini with tomatoes and ricotta

A sharp and tangy summer salad
Prep Time30 mins
Cook Time20 mins
Resting time1 hr
Total Time1 hr 50 mins
Course: Light lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean, Middle Eastern, summer, Vegetarian
Keyword: salad, tomatoes, zucchini
Servings: 4 people

Ingredients

Tomato salsa

  • 400 g very ripe tomatoes finely chopped make sure that they are really very ripe
  • 2 table spoons basil finely chopped can be substituted with oregano
  • 1 medium sized garlic clove crushed
  • 1 table spoon lemon juice
  • 2 table spoons olive oil make sure to use good olive oil
  • salt and pepper

Zucchini

  • 700 g zucchini halved lengthwise for the dehyration
  • olive oil just enough to cover the bottom of your pan
  • 3 garlic cloves finely sliced
  • 20 g flat parsley leaves only, but no need to cut them
  • ricotta enough to put several tea spoons onto your serving plate

Instructions

Tomato salsa

  • Mix all the ingredients together for the tomato salsa and set aside.

Zucchini

  • Half the zucchini lengthwise and sprinkle them with fine salt. Let them dehydrate for 1 hour.
  • Once they are ready, squeeze them with your hands. Then cut them into 2cm wide pieces and set them aside.
  • Heat the olive oil and gently fry the fine garlic slices. Be careful not to burn the garlic - the aim is to infuse the olive oil without the garlic pieces turning brown. This will take about 3 minutes.
  • Add the cut zucchini and parsley leaves and let the vegetables cook at a fairly low heat for about 15-20 minutes until the zucchini are cooked, but keep their shape. Also here, try to keep the heat as low as possible as your vegetables should not turn brown.
  • Once the zucchini are cooked, set them aside until they are cooled off. As this is a summer salad, I recommend to serve it cold.

h bread to scoop up the amazing sauce!


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