Bon Appétit
By Molly Baz
4.9
(31)
Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
- Save Story
Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Ingredients
4 servings
3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)
Preparation
Step 1
Preheat oven to 300°F. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Step 2
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Step 3
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Step 4
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Step 5
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Step 6
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
Step 7
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
Sign In or Subscribe
to leave a Rating or Review
How would you rate Marinated Summer Squash With Hazelnuts and Ricotta?
Leave a Review
Reviews (31)
Back to TopTriangleThe recipe was good but next time I'll cut down on the oil. One-half cup of ricotta is enough for one person, with about 1/3 of the zuchhini if serving it for dinner. The zucchini took less than 5 minutes to brown and less than 10 minutes to get soft.
Anonymous
Blue Bell PA
6/27/2022
The balanced complex flavors in this dish are outstanding. The chef who created this dish us brilliant - perfect flavors if spicy, tart and sweet!
Sheryl Martin
Denver, Colorado
4/7/2022
smart combination of squash and ricotta
Anonymous
oxnard, ca
9/29/2021
Delish...greater than the sum of its parts. Used pistachios so I could skip the oven and also used a bit less oil.
Anonymous
Colorado
8/16/2021
Delicious and so easy!
ckott
Portland, OR
8/10/2021
Made as instructed, but downsized by 2/3rds for two. Only change was using slice almonds which I had on hand and toasted on stove top. Served with toasted garlic ciabatta bread and seafood chowder with home made broth on thin side. Excellent! It's the first time my mint has grown into January.....scary, but might as well take advantage. Will be making this often with homegrown summer squash this summer. Looking forward to using what's left of my garden Delicate squash rest of winter. Terrific!
ncm209
Stoughton, MA
1/5/2021
Really enjoyed this recipe. I have some similar recipes , but the ricotta sets this recipe apart from all the other marinated summer squash recipes. I did skip the hazelnuts, don't like them and didn't bother to use any other type of nut, and didn't miss the crunch element it would have added. Will definitely make again.
dory92064
San Diego, CA
10/2/2020
Very tasty. I wasn't paying close attention to the directions and squeezed the lemon juice into the ricotta instead of over the top, but it tasted great. Chop the hazelnuts before toasting--it's easier.
Vidkun
Austin, Texas
9/30/2020
Excellent
Anonymous
PA
9/29/2020
This recipe was amazing just as written. (Well, I did use part-skim ricotta, but it still tasted wonderful.) What a great mix of flavors. My husband and I had this as a main dish (one recipe for two people) and it was just right. Yum!
bethesmond
Jericho, Vermont
8/10/2020
I thought the flavors were good and I was able to get a nice brown on my squash as directed, but I think next time I'd cook it less when I flip it over. The texture was a little mushy for my taste.
cara_w
Seattle
7/5/2020
Fantastic recipe! I followed the recipe as is with one modification, omitted the mint. My guests loved it!
Anonymous
Boston, MA
7/5/2020
We had to use some different ingredients we had on hand, so instead of ricotta, we had goat cheese, and instead of mint, we had basil. It was fantastic - nothing was left!
kmsjd894630
McHenry, IL
6/30/2020
I hav Nemade this a few times and it's always a big hit. I usually don't have hazelnuts on hand and hv substituted toasted pine nuts, which are delicious. I also once did a superfine drizzle of honey over the top.
twilly92013
NH
6/22/2020
We used butternut squash instead, incredible! A great way to use up ricotta. The ingredients can all be replaced with similar items—GREAT base recipe!
BigMountainGoat
Chattanooga, TN
3/30/2020
TagsSummer SquashSquashVegetableRicottaCheeseDairyHazelnutNutStarterSideDinnerVegetarianSimmerSummerBon Appétit
See Related Recipes and Cooking Tips
- iconGallery39 Molly Baz Recipes for Maximalist Cooking Fun
The cookbook author, video host, and former Epicurious and Bon Appétit recipe developer shows us how to go big, and stay home.
- iconGallery79 Summer Side Dishes That Just Might Upstage the Rest of the Meal
With all the amazing produce in season right now, we’re tempted to organize our meals around the sides.
- iconGallery39 Easy Vegetarian Recipes for Speedy Sustenance
For the days when you’re tired and hungry and getting dinner on the table just doesn’t feel doable, turn to these quick meatless meals.
- iconGallery67 Summer Dinner Ideas for Relaxed Weeknights and Alfresco Gatherings
Summertime eating, easy as can be.
- iconGallery71BBQ Side Dishes to Add Some Zing to Your NextCookout
These spectacular sides just might upstage the main event.
- iconGallery51 Zucchini Recipes for Using up All That Summer Squash
What other vegetable is this versatile? An unsung hero of the summer garden (and supermarket produce section), zucchini can be served raw, grilled, sautéed, spiralized, and more (it makes an incredible chocolate cake).
- iconGallery47 Sensational Summer Squash Recipes
Got summer squash? Too much summer squash? We can help.
- iconGallery50 Easy, Make-Ahead Easter Recipes
This prep-in-advance spread will leave you plenty of time to hunt for Easter eggs.
- iconGallery91 Vegetarian Easter Recipes
Serve a menu of celebratory, meat-free dishes like Spanish frittata with herby yogurt, leek and potato galette, and pasta with baby artichokes and mascarpone.
