Recipe for the Week of October 2 - 8, 2023

Roasted Summer Squash with Whipped Lemon Ricotta and Basil

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INGREDIENTS: 

  • 2 squash (zucchini and gold bar work best)

  • 250g (8 - 9 ounces) ricotta

  • Extra virgin olive oil

  • Pumpkin and sunflower seeds, toasted in a dry pan

  • A handful of basil

  • 1 clove of garlic (grated or crushed)

  • 1 lemon

  • Salt and pepper

  • Chili flakes


INSTRUCTIONS:

  1. Preheat your oven to 400ºF.

  2. Slice the squash lengthwise and then score along both sides to make a criss-cross. Lay them onto a tray with some olive oil, salt and pepper.

  3. Roast for 20-30 minutes until they begin to brown and are soft all the way through.

  4. While the squash are cooking, whisk the ricotta with a drizzle of olive oil until it reaches a ‘whipped’ consistency.

  5. Add the zest of your lemon along with salt and pepper to taste and set aside.

  6. To make the basil dressing, combine basil, lemon juice, the garlic clove and a sprinkle of salt with a good glug of olive oil in a mortar and pestle or food processor.

  7. Once the squash are cooked, spread the whipped ricotta onto a plate and top with the courgettes. -Drizzle over the basil dressing along with the seeds, chili flakes and extra basil.


Enjoy!

Jim Tinsky