Grilled Zucchini with Garlic, Mint, Chilli and Ricotta
Servings: 4 - 6 servings
Ingredients
- 3 medium zucchini (courgettes)
- 1 garlic clove
- ½ fresh red chilli use ¼ if very hot
- 2 sprigs fresh mint leaves
- Zest of 1/2 lemon
- Ricotta for serving (around 125g or ½ cup)
- 1.5 tablespoons pine nuts
Dressing
- 1.5 tablespoons red wine vinegar
- 4 tablespoons olive oil plus more for grilling
- Salt and pepper
Instructions
- Heat a small pan over medium heat. Add the pine nuts and toast for 2–3 minutes, stirring often, until lightly golden. Transfer to a bowl and set aside.
- Heat a ridged grill pan over high heat (you can also do this on a barbecue outside).
- Trim the ends off the zucchini and cut into ½ cm (¼ inch) thick slices lengthways. Toss with 1–2 tablespoons olive oil, just enough to coat. Grill on both sides until charred and tender. Transfer to a plate and season with salt.
- To make the dressing, finely chop the chilli, garlic and mint leaves. Add to a bowl with the red wine vinegar, 4 tablespoons of olive oil and a pinch of salt and pepper. Whisk with a fork to combine.
- Arrange the zucchini on a serving plate and spoon over the dressing. Top with dollops of ricotta, grate over the lemon zest and scatter with the toasted pine nuts. Serve.
Notes
- Leftovers - leftovers will keep well in the fridge for up to 3 days.
- Prep in advance - Grill the zucchini and make the dressing in advance, then store them separately in the fridge. Assemble with ricotta, lemon zest and pine nuts just before serving.
Nutrition
Calories: 235kcal | Carbohydrates: 8g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 15mg | Sodium: 39mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 506IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 1mg
