Roasted Zucchini with Ricotta and Mint

Name: Roasted Zucchini with Ricotta and Mint
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon crushed red pepper; 1 teaspoons cumin seeds; 1 teaspoons fennel seeds; 6 servings Fresh ricotta, for serving; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons fresh lemon juice; 1 leave Mint , for garnish; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 1 kilograms medium zucchini , cut into 1/2-inch dice

You can never have too many side dish recipes, so give Roasted Zucchini with Ricottan and Mint a try. Watching your figure? This gluten free, primal, and vegetarian recipe has 84 calories, 3g of protein, and 6g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of pepper, ricotta, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Spread the diced zucchini on 2 large rimmed baking sheets.

Ingredients you will need

Zucchini

Spread

Equipment you will use

Baking Sheet

Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges.

Ingredients you will need

Salt And Pepper

Olive Oil

Zucchini

Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Cumin Seeds

Zucchini

Transfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Dollop the ricotta alongside the zucchini and drizzle with olive oil.

Ingredients you will need

Lemon Juice