Out to dinner last weekend this side dish was on the menu and I couldn't not try it. I'd never thought about pairing zucchini with ricotta, but I guess that's why I'm not a chef because this pairing is like Michael and Scottie.
Below is my quick interpretation of how to make this dish. It's a great way to mix it up with a summer classic!
Ingredients
- 1 zucchini
- Olive oil
- Ricotta
- 2 Tbsp butter
- Panko bread crumbs
- Lemon zest
- Salt and pepper
Instructions
- Preheat the oven to 425 degrees.
- Slice the zucchini in half lengthwise. Score each half lengthwise and then widthwise to create a grid pattern. Don't cut all the way through the zucchini.
- Put the zucchini halves on a prepared baking sheet. Drizzle each half with olive oil and season with salt and pepper.
- Bake for 15-20 minutes.
- While the zucchini is baking melt the butter in a small saucepan. Add the panko bread crumbs and cook until golden brown. Remove from heat and add the lemon zest.
- When the zucchini is done baking remove from the oven and prepare for plating. Add a bed of ricotta to the plate. Place the zucchini half on top. Sprinkle the panko bread crumbs on top. Feel free to add as much ricotta and panko as you like!