Roasted Zucchini Lemon Herb Ricotta (Printable)
Tender roasted zucchini slices topped with a zesty, creamy lemon herb ricotta mixture.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchinis, sliced lengthwise into 1/2-inch strips
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Ricotta Mixture
05 - 1 cup ricotta cheese
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest (from 1 lemon)
08 - 2 tablespoons fresh basil, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 tablespoon fresh parsley, finely chopped
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Garnish
14 - Extra lemon zest
15 - Extra chopped fresh herbs
16 - Drizzle of olive oil
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread in a single layer.
03 - Roast for 20–25 minutes, flipping halfway through, until zucchini is golden and tender.
04 - While zucchini roasts, combine ricotta cheese, lemon juice, lemon zest, basil, chives, parsley, garlic, salt, and black pepper in a medium bowl. Mix until creamy and well blended.
05 - Arrange roasted zucchini on a platter. Spoon or pipe dollops of lemon herb ricotta over the zucchini.
06 - Garnish with extra lemon zest, herbs, and a drizzle of olive oil if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- You will feel like a gourmet chef plating these vibrant stacks without spending hours at the stove.
- The bright lemon and herbs cut through the richness for a perfectly balanced bite.
02 -
- Overcrowding the baking sheet will only steam the vegetables, so give them space to breathe.
- Lemon zest is essential because the oil in the peel carries more flavor than just the juice alone.
03 -
- Use a piping bag for the ricotta if you want to impress your guests with a restaurant-style presentation.
- Let the zucchini cool for just five minutes after roasting so the ricotta does not melt away instantly.