Roasted Zucchini with Ricotta and Mint
Recipe from Food & Wine

Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add pequin peppers, any chile flakes work well.

Roasted Zucchini with Ricotta and Mint
Coral Von Zumwalt

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Servings: 6 to 8
Prep Time: 20 mins
Total Time: 35 mins
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  • 8   
    medium zucchini, cut into 1/2-inch dice (3 pounds)
  • 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
Preheat the oven to 450 degrees. 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.
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