I have a new found love for food. Yes, I have always been a foodie and loved food more than anything, however, now I REALLY love food. My senses are heightened and everything sounds, smells, and tastes so good. It has definitely renewed my passion for cooking, which has been great!
This recipe is from Food and Wine. I have their 2011 cookbook, and this recipe has a picture (below), which is how it caught my eye. It's very simple, and the ricotta cheese is such a nice refreshing component to a veggie dish with a little heat to it! Enjoy!
Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 3
Servings made: 4
Roasted Zucchini with Ricotta
4 medium zucchini, cut into 1/2 inch dice
1 Tbl olive oil (EVOO), plus a little for drizzling
Salt and Pepper
1 tsp crushed red pepper
1/2 tsp cumin seeds (or ground cumin if that's all you have)
1/2 tsp fennel seeds
1 tsp fresh lemon juice
Fresh ricotta cheese (non-fat, part skim, whole....your choice), for serving
Preheat oven to 450 deg. In a bowl, add zucchini, olive oil, and toss to coat. Spread out zucchini on a baking sheet, and season with salt and pepper. Roast for 18 minutes (should get slightly browned along the edges). After 18 minutes, pull-out of oven and sprinkle with red pepper, cumin, and fennel seeds (you may not need to use all the seasoning mix made, so eye-ball it). Put back into oven and roast until fragrant, about 2 more minutes. Remove from oven, toss with lemon juice, and season with salt. Drizzle with olive oil (if needed), and dollop with ricotta cheese to serve.
No real hints on this, as it's pretty straightforward. Other than, you more than likely will not use the entire seasoning mix that you made, and if you do, your mouth will be on fire.
Oh, in case you were curious, Food and Wine recommends pairing this with a "minerally complex Sauvignon Blanc".
