Zucchini Ribbon Salad with Whipped Ricotta

zucchini ribbon salad

In a few short weeks zucchini will be in abundance everywhere in my neck of the woods and probably yours as well, so I want ed you to be prepared to make this lovely Zucchini Ribbon Salad with Whipped Ricotta, so keep this recipe near by.

I’ve always loved the look of shaved ruffled ribbons of zucchini they look so elegant when placed on a platter, this salad is so pretty to serve to your family and friends, I guarantee everyone will be impressed.

It’s simple to prepare, you can make it on a whim and when all the different elements are put together the taste is truely incredible!
zucchini ribbons

The contrast of colors between the green zucchini ribbons and the thinly sliced pink radishes makes it visually appealing and adds to the crunch factor. No need for any fancy gadgets to make this either, just a simple vegetable peeler will do the trick.whipped ricotta

 

But what really takes this dish over the top is the whipped ricotta, ricotta when blended in a food processor takes on a luxurious texture, it’s creamy and dreamy and then if it couldn’t get any better it gets infused with lemon zest, fresh herbs and parmesan cheese, it’s a magical combination.zucchini ribbon salad

Feel free to add some ribbons of yellow squash as well for even more color contrast, I often do that.
zucchini ribbon salad

 

The dressing is a simple lemon and olive oil dressing which compliments everything so well and it’s also topped off and finished with crunchy, toasted walnuts.

This salad screams summer, it’s fresh and light, bright and citrusy, filled with fresh herbs and crunch and it’s one of my absolute favorites on a hot summer day.

Start hording all the zucchini you can get so you can make this Zucchini Ribbon Salad with Whipped Ricotta.

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5.0 from 2 reviews
Zucchini Ribbon Salad with Whipped Ricotta
 
Author:
Ingredients
  • 3 large zucchini or 2 plus 1 yellow squash, shaved into ribbons with a vegetable peeler
  • 4 radishes shaved thin with a mandoline or finely cut with a knife
  • 2 large lemons, 1 for zest and the other for juice to use in the dressing, save a couple slices for garnish
  • 2 cups ricotta cheese, try to purchase a dryer version verses a wet one you might find in liquid at a deli, the dryer the better
  • 3 heaping tablespoons of freshly grated parmesan cheese
  • fresh basil and parsley, finely chopped
  • toasted chopped walnuts
  • good olive oil
  • salt and pepper
  • FOR THE LEMON AND OLIVE OIL DRESSING;
  • 1 part lemon juice to 3 parts olive oil, add some salt and pepper and whisk together
Instructions
  1. Place ricotta into a food processor bowl and process until it's light and creamy about thirty seconds or so, then fold in the parmesan cheese, lemon zest and roughly two tablespoons each of finely chopped parsley and basil. Salt and pepper to taste.
  2. Spread your ricotta mixture onto your favorite platter, drizzle with olive oil.
  3. Make sure your ribbons are shaved as well as the radishes and are ready to go, toss them into a bowl adding some more chopped herbs then gently spoon some of the lemon and olive oil dressing all over tossing ever so lightly, being careful not to over soak the zucchini mixture, a little dressing goes a long way.
  4. Arrange the zucchini nicely on top of the whipped ricotta, leaving an edge so the ricotta shows.
  5. Sprinkle the toasted walnuts all over and arrange a few slices of lemon for garnish around the platter.
  6. Enjoy!

 

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Grilled Pizza with Slow Roasted Tomatoes and Whipped Ricotta

pizza on the grill If you haven’t tried making grilled pizza yet I can honestly say you’re really missing out. Many people are intimidated by it, I was too when I first started making it a couple of years ago. I made many mistakes, especially when grilling the dough you have to get it just right in my opinion because it can make or break the whole pizza.

When grilled correctly the crust becomes crunchy with just the right amount of chew and the perfect platform for your toppings.

slow roasted heirloom tomatoes Speaking of toppings, for grilled pizza I wouldn’t use meat unless it’s been pre-cooked and sliced thin.

For me using veggies of any kind is the way to go, but again they should cooked and  prepped first. Pizza made on the grill goes really fast, you have no time to cook a meat on top, after you crisp up the crust you’re basically waiting for the cheese to melt. Usually  I’ll roast up some zucchini coins or thin slices of eggplant, mushrooms, peppers beforehand so I’m all ready when it comes to topping the pizza, you have to have all your toppings prepped and ready.

This time I decided I was going to use these beautiful heirloom tomatoes that I found which I had slow roasted a couple of days before. They’re basted with garlic and olive oil and slow roasted with fresh thyme or basil for four hours, I love having them tucked away in my fridge to use for appetizers or to top off a special dish or in this case grilled pizza, the flavor is out of this world.

This has now become my new favorite grilled pizza of all times!

ingredients for grilled pizza My ingredients were: One ball of pizza dough, ( I get mine from a good Italian store, but you can make your own of course), fontina cheese, fresh mozzarella, whipped ricotta, basil and the slow roasted tomatoes.

raw pizza dough I don’t like to grill one big pizza, I tried it many times but the crust never turns out the way it should. I like to cut my dough ball in half and make two pizzas. The dough needs to be at room temperature for best results otherwise it keeps springing back when your trying to spread it out and form it nice and even.

Brush both sides with olive oil, place them on a baking sheet and take them out to the grill.

making grilled pizza Heat your grill up nice and hot, burn up any bits, your grill grates should be impeccably clean, then take a paper towel soaked in oil and wipe it all over your grates.

I have a gas grill with three burners, all are lit but kept at medium heat. Now place your dough onto the grill, and don’t touch it!

making grilled pizza You’re going to see it start to bubble, that’s a good thing, let it bubble all around, now take your tongs, lift it and see how it’s doing, you can move it, turn it, but don’t flip it over!

You want to get it nice and crispy, only on one side for now.

making grilled pizza When it looks like this take it off and put it on your baking sheet cooked side up,it’s time to put the toppings on. Remember, the underside is still not cooked.

grilled pizza dough You can tell the dough is cooked in the photo above,  it’s not pale, it doesn’t look gummy or raw, it’s sort of crunchy and slightly hollow if you tap on it, and it’s sturdy enough to  stand up to your ingredients.

grilled pizza toppings I put the grated fontina down first, then cut and scattered my fresh mozzarella around, added the slow roasted tomatoes and fresh basil. The whipped ricotta goes on after the pizza is finished.

grilled pizza Go back out to your grill now and place the uncooked side down onto the grates, close the lid and let the cheese melt, keep checking so the crust doesn’t burn lifting it with your tongs, again you want it nice and crispy like the top with a firm feeling to it, not limp.

grilled pizza It only takes a few minutes so don’t walk away!

grilled pizza The bottom is now cooked and crispy, the cheese has melted, the tomatoes with the garlic oil have permeated the whole pizza and the basil just tops it all off.

But hold on we’re not done!

grilled pizza Time for the whipped ricotta, mix it up and place it in a zip bag, cut off the tip and squeeze fluffy dollops onto your pizza.

grilled pizza Just one bite and you’ll be smitten! There are no words…

grilled pizza

Here’s the link to make the slow roasted tomatoes and whipped ricotta, now get grilling!

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Whipped Ricotta with Slow Roasted Tomatoes

slow roasted tomatoes with whipped ricotta

Before all the beautiful summer tomatoes quickly disappear, promise me you’ll make this! This is like the grand finale of tomato season for me, because soon we’ll be into the cooler weather, fall type foods, but I guarantee come mid January you’ll be dreaming about this like I do.

This combination was meant to be together, like yin and yang, the perfect match.

Creamy, light, fluffy and decadent, whipped ricotta slathered onto extremely crunchy bread and topped with the most intensely flavored slow roasted tomatoes, I can barely talk, it’s that good!

Ingredients:  Great tomatoes, the best bread you can find and good quality fresh ricotta.

slow roasted tomatoes

Normally when I roast tomatoes I put the oven on 400, toss them with olive oil and quick roast for around 15 or 20 mins, but this is a different process, there’s nothing quick about it, you’ll have to give up your oven for at least four hours.

The slow process is exactly why they taste so darn special, sort of like the difference between quick frying onions verses the slow process of caramelizing them, there’s no comparison in taste.

slow roasted tomatoes

You want to get them to the point where most of the moisture is gone but yet they’re still a little moist and limp.

whipped ricotta

Now lets talk about the whipped ricotta, I like to call it Italian Hummus, you can dip it, spread it, whatever you like. I’ve been obsessing about it ever since I tasted droplets of it on top of a pizza this summer.

So simple to make, just place some good quality ricotta into a food processor or a mixer and blend it until it has a smooth and creamy almost fluffy consistency with no lumps at all, you might need a few drops of cream or half and half to help smooth it out. You can then finish it off by folding in some fresh herbs of your choice like, oregano, chives, basil, maybe a little parmesan cheese if you want, salt and pepper of course, and finally a nice drizzle of olive oil on top, just like hummus.  I used chives and basil in mine but it’s a blank canvas so make it your own.

crostini with whipped ricotta and slow roasted tomatoes

Pile it on some of the best bread you can find, toasted of course, then top it with those luscious tomatoes.

Honestly, you can make a meal out of this, it’s that good.

whipped ricotta and slow roasted tomatoescrostini with whipped ricotta and slow roasted tomatoes

One bite and you’ll be hooked!

5.0 from 5 reviews
Slow Roasted Tomatoes
 
Make this, it will change your life!
Author:
Ingredients
  • great tomatoes
  • fresh thyme
  • garlic infused olive oil
  • salt and pepper
Instructions
  1. Heat oven to 250 degrees.
  2. Slice tomatoes about a ¼ " thick, if cut too thin they will turn out like chips.
  3. Place slices on a parchment lined baking sheet.
  4. Brush each slice just on the top with olive oil that has been infused with one small crushed garlic clove.
  5. Sprinkle with salt and pepper but be easy on the salt because it intensify's as it roasts and you don't want it to taste overly salty.
  6. Spread fresh thyme leaves all over.
  7. Place in oven and roast at that temp for 1 hour then reduce oven temp to 200 until tomatoes lose most of their moisture but are not completely dried out.
  8. Mine took a total of 4 hours.
  9. Store them single layer in an airtight container, in the fridge.

 

 

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