Roasted Zucchini with Fresh Ricotta and Mint

If you have not ever had fresh ricotta cheese, you have not lived.  Seriously, hike down to your local Trader Joe’s and pick up a tub, or hell, make your own. Whatever you do, do it tonight! The stuff is amazing.

We served this dish as a little appetizer and was yum. This would also be really good with sliced eggplant, which I think I will try with the rest of that ricotta!

Roasted Zucchini with Fresh Ricotta and Mint
Just the Tip / Inspired by Plum Pie
Serves 2-3 as an app or a side dish

Here’s what I used:

• 2 medium zucchini sliced into thirds lengthwise
• 1 tbsp olive oil
• pinch crushed red pepper flakes
• 1/4 tsp cumin seeds
• 1/4 tsp ground cumin ground
• 1/2 tsp fennel seeds
• a few tbsp fresh ricotta
• 4-5 mint leaves, roughly chopped
• salt, pepper

Here’s what I did:

1. Preheat the oven to 450.
2. Lay the sliced zucchini in a baking dish, drizzle with olive oil, season with salt, pepper, cumin seeds, ground cumin, fennel seed, and red pepper flakes.
3. Roast in the oven for 20 or so minutes until tender, flipping over half-way through.
4. Garnish with ricotta and mint and eat it!