Broiled Smashed Zucchini with Ricotta and Pecorino Romano
By Lan LamPublished on August 7, 2023
Time
50 minutes
Yield
Serves 4
Ingredients
2 pounds zucchini 2 tablespoons extra-virgin olive oil, plus extra for drizzling4 teaspoons lemon juice 2¼ teaspoons kosher salt, divided4 ounces (½ cup) whole-milk ricotta cheese 2 tablespoons grated Pecorino Romano cheese 2 teaspoons water ¼ cup sliced almonds, toastedChopped fresh parsley, basil, dill, or chivesCoarsely ground pepper
Before You Begin
The zucchini do not need to be the same size, though for this recipe, we prefer ones that are 7 to 12 ounces each.
Instructions
- Adjust oven rack 5 inches from broiler element and heat broiler. Using meat pounder or rolling pin, firmly but gently smash zucchini until flattened and cracked lengthwise. Trim and discard ends. Break each zucchini into 2 to 4 large pieces. Transfer zucchini pieces to large bowl, including any smaller pieces that have been created during smashing and breaking. Add oil and lemon juice and toss until zucchini is evenly coated.
- Arrange zucchini, skin side down, on aluminum foil–lined rimmed baking sheet. Sprinkle with 2 teaspoons salt, making sure to season thicker pieces more heavily than thinner pieces. Broil until zucchini are lightly charred in spots, 9 to 12 minutes, rotating pan halfway through broiling. Let cool until zucchini are warm to touch, 15 to 20 minutes.
- Meanwhile, stir ricotta, Pecorino, water, and remaining ¼ teaspoon salt together in small bowl. Let sit at room temperature so flavors meld, about 10 minutes. Spread ricotta mixture on serving platter. Cut zucchini into bite-size pieces. Arrange zucchini on top of ricotta mixture. Sprinkle with almonds, parsley, and pepper. Drizzle with oil and serve.
Time
50 minutesYield
Serves 4Ingredients
2 pounds zucchini
2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 teaspoons lemon juice
2¼ teaspoons kosher salt, divided
4 ounces (½ cup) whole-milk ricotta cheese
2 tablespoons grated Pecorino Romano cheese
2 teaspoons water
¼ cup sliced almonds, toasted
Chopped fresh parsley, basil, dill, or chives
Coarsely ground pepper
Test Kitchen Techniques
Ingredients
2 pounds zucchini
2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 teaspoons lemon juice
2¼ teaspoons kosher salt, divided
4 ounces (½ cup) whole-milk ricotta cheese
2 tablespoons grated Pecorino Romano cheese
2 teaspoons water
¼ cup sliced almonds, toasted
Chopped fresh parsley, basil, dill, or chives
Coarsely ground pepper
Test Kitchen Techniques
Ingredients
2 pounds zucchini
2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 teaspoons lemon juice
2¼ teaspoons kosher salt, divided
4 ounces (½ cup) whole-milk ricotta cheese
2 tablespoons grated Pecorino Romano cheese
2 teaspoons water
¼ cup sliced almonds, toasted
Chopped fresh parsley, basil, dill, or chives
Coarsely ground pepper
Test Kitchen Techniques
Why This Recipe Works
For a side dish that showcases the full spectrum of zucchini flavor and texture, we used a meat pounder to smash the squash and then break it into a couple of large pieces. After seasoning the craggy pieces with salt, lemon juice, and extra-virgin olive oil, we broiled them until they were charred in spots and then let them cool before cutting them into chunks. We served them atop a schmear of creamy dressing garnished with crunchy nuts, pepper, fresh herbs, and a drizzle of extra-virgin olive oil.
Want more? Read the whole storyBefore You Begin
The zucchini do not need to be the same size, though for this recipe, we prefer ones that are 7 to 12 ounces each.
Instructions
- Adjust oven rack 5 inches from broiler element and heat broiler. Using meat pounder or rolling pin, firmly but gently smash zucchini until flattened and cracked lengthwise. Trim and discard ends. Break each zucchini into 2 to 4 large pieces. Transfer zucchini pieces to large bowl, including any smaller pieces that have been created during smashing and breaking. Add oil and lemon juice and toss until zucchini is evenly coated.
- Arrange zucchini, skin side down, on aluminum foil–lined rimmed baking sheet. Sprinkle with 2 teaspoons salt, making sure to season thicker pieces more heavily than thinner pieces. Broil until zucchini are lightly charred in spots, 9 to 12 minutes, rotating pan halfway through broiling. Let cool until zucchini are warm to touch, 15 to 20 minutes.
- Meanwhile, stir ricotta, Pecorino, water, and remaining ¼ teaspoon salt together in small bowl. Let sit at room temperature so flavors meld, about 10 minutes. Spread ricotta mixture on serving platter. Cut zucchini into bite-size pieces. Arrange zucchini on top of ricotta mixture. Sprinkle with almonds, parsley, and pepper. Drizzle with oil and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments