Roasted Zucchini with Ricotta and Mint

Family and friends invited to our home for brunch or casual supper will likely be treated to this recipe – one of the most delicious and easy dishes to prepare. Our guests can’t get enough!

Serves 6 as a side dish or appetizer

Ingredients

8 medium zucchini (3 pounds), cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 teaspoons fresh lemon juice
Fresh ricotta, for serving
Mint leaves, for garnish

1 basket (12 oz)  Bellwether Farms Whole Milk Ricotta

Directions

Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. 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. Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.

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. Garnish with the mint leaves and serve.