Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Ingredients
4 servings
3
1½
¼
6
1
1
2
¾
½
½
½
Preparation
Step 1
Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Step 2
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Step 3
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Step 4
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Step 5
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Step 6
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
Step 7
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
How would you rate Marinated Zucchini With Hazelnuts and Ricotta?
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Reviews (60)
Back to TopReally easy to prepare and so very delicious! I made this along with BA's Shockingly Easy No-Knead Focaccia bread and everyone raved about it. I followed the recipe exactly and I think when I make it next time I'll cut the zucchini into smaller bite size pieces so it will be easier to scoop up with my bread.
Fran
Canada
5/3/2023
Tasty and the whole family enjoyed! All the flavors come together and this dish will definitely be in rotation.
Anonymous
Los Angeles, CA
7/11/2022
My god this is good. Prepared the zucchini on Sunday and have been eating this for work from home lunch every day, slathering the ricotta on a nice piece of toasted crunchy bread with some fruit on the side. So delicious. I didn't even have white wine vinegar (subbed for half red wine half apple cider vinegar) or mint and it was still amazing. Definitely splurge on good ricotta, it makes a huge difference. This would be a great meal to serve at a summer bbq.
Hannah
Washington, DC
7/22/2021
This is one specular side dish. I’ve paired it with so many main courses that it stands alone. A must for any cooks recipe collection. Easy, effective
Chef Robert
New York,City
7/7/2021
Just made it for a hot summer night. BBQ’ed the zucchini because we didn’t want to heat up the house. Stayed true to the recipe and it was the best side this year! So much so that I would bring it to any potluck. Make more lemon ricotta… hubby asked for more and I had to share. Thank you for such a wonderful dish.
Flutterbug318
Victoria, BC, Canada
7/5/2021
Simply incredible. I spread the ricotta mixture on a thick slice of french bread I had toasted with olive oil in a pan, then put the zucchini mix on top of that for a toast/open-face sandwich of sorts. Go heavy on spooning the flavorful juices over top along with lemon squeeze. Didn't have the hazelnuts, and it's just wonderful without them.
Helen
Philadelphia, PA
3/29/2021
This was soooo good! I cut the recipe in half and made it for lunch and it was the perfect serving. Comes together really easily. I didn't cover the cast iron for the zucchini and didn't roast my already roasted hazelnuts. Will certainly make again as an appetizer for a dinner party
Alexis
Denver, CO
12/2/2020
The quintessential summer side dish! I'm in love.
Anonymous
New York
9/29/2020
Loved this but my instincts told me not to lid the zukes. I just browned them nicely in a cast iron skillet so they had a touch of crispness with plenty of give. I liked that they had some textural integrity. The lemony ricotta is a dream. Schmered it on some excellent Vermont sourdough bread from Red Hen Bakery in Middlesex, VT. Soooo good!!
Vermont
7/21/2020
Wow this was great. I'm already looking forward to eat this again soon!
Hannah_Rosalie
The Netherlands
5/27/2020
YAAAASSS! SO GOOD! Thank you!
Anonymous
Bogotá, Colombia.
5/19/2020
Made this tonight to feel Summery and forget that it was snowing out today. A huge success! Simple and flavourful and satisfying. Added half a can of drained chickpeas to the marinade to up the protein a bit. Will definitely make again and again.
Anonymous
Hamilton, ON
5/9/2020
Absolutely delicious! Must try.
natusik
4/21/2020
I loved the crunch of the warm hazelnuts against the cool temperature and creamy texture of the ricotta. Those ingredients coupled with the zucchini made for an excellent spread on toast. I will definitely be making this again.
Anonymous
12/30/2019
Ok I love Molly and BA in general... but am I the only one bothered by how soggy and mushy the squash is?? I think maybe I just don’t like squash? Too hard to get it to the right consistency. I bet this marinade would be great with her smashed potatoes-going to try a hybrid!
Anonymous
New York
12/16/2019