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.

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Summer zucchini with tomatoes and ricotta

A sharp and tangy summer salad

Course Light lunch, Salad, Side Dish

Cuisine Italian, Mediterranean, Middle Eastern, summer, Vegetarian

Keyword salad, tomatoes, zucchini

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

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!