Zucchini with Ricotta & Mint

By LisaMK

This is an indian-inspired recipe from Food and Wine magazine. Nice vegetable dish.

Ingredients

• 3 lbs zucchini, diced
• 2 tbs evoo, plus more drizzling
• salt and black pepper
• 1 tsp crushed red pepper flakes
• 1/2 tsp cumin
• 1/2 tsp fennel seeds
• 2 tsp lemon juice
• 1 container ricotta, for serving
• mint leaves, for garnish

Preparation

Step 1

Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Place zucchini on the baking sheet and drizzle 2 tbs evoo. Sprinkle salt and pepper and toss all together.
In a small bowl, mix crushed red pepper flakes, cumin, fennel seeds and lemon juice together. Drizzle on top of zucchini. Bake for 20 to 25 mins, until tender. Serve on a platter and place a dollop of ricotta on the side. Garnish with mint leaves. Serve.