One of my co-workers was lovely enough to share some zucchini & squash (including the flowers!) from her garden and immediately my mind began to reel with ideas. I settled on thoughts of basil pesto, chili infused ricotta, and Parmesan. Although there seems to be a few steps and layers, this is simple and looks really gorgeous.
This will be more pesto than you need, but you can use it on pasta, potatoes, grill vegetables or even mix it in with a little mayonnaise for sandwiches.
2 handfuls basil
2 TBL pinenuts
1 clove garlic
1/3 cup grated parmesan
pinch of sea salt & cracked pepper
1/4 cup extra virgin olive oil
- combine ingredients in a food processor. Blitz until combined.
Cherry Tomato Sauce
This will make more than you need, but you will eat all of it by the spoonful! I have never served this without people wanting more. If you have a lot of cherry tomatoes, double the batch & freeze some.
1/2 cup onion, finely chopped
2 cloves garlic, grated
2 TBL butter
1/2 cup olive oil
- cook over medium heat until the onions are tender-around 10 minutes
- Add a pinch of salt or pepper
1 pint of cherry tomatoes, halved
- add to the onions & continue to cook for another 10 minutes.
- throw in a handful of chopped basil…
3/4 cup of whole milk ricotta
sea salt & cracked pepper
1/2 red chili, diced or 1/2 tsp. dried chili flakes
pinch of nutmeg
- Whisk ingredients together.
To Assemble the Zucchini Bites
- Cut 10 1″ slices of zucchini & season with sea salt & cracked pepper.
- Preheat the oven broiler.
- Fry over medium high heat for approximately 5 minutes per side (or until golden); set aside on a baking sheet lined with tinfoil.
- When the zucchini is fried, using a table spoon place some pesto, then ricotta, then the cherry tomato sauce on the slices.
- Grate a little parmesan over all of them (to your taste).
- Broil on the bottom rack until bubbly & a little golden on top (about 4- 5 minutes).
- Then tuck in!