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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Savory Zucchini Ricotta Cheesecake

zucchini ricotta cheesecake This savory zucchini cheesecake is perfect for this time of year when summer is winding down and zucchini is in abundance. This dish can be served for lunch, brunch or even a vegetarian option for dinner.

It’s made with three different kinds of cheese which you can vary according to your liking, plus it’s baked without a crust which gives it such a light and creamy result.

zucchini ricotta cheesecake

Along with the cheese you’ll taste a hint of garlic as well as the fresh taste of lemon throughout the filling, all of which compliments the zucchini so very well.

zucchini ricotta cheesecake ingredients I’ve made zucchini pies and tarts in the past usually dicing the vegetables, but for a little something different I sliced the zucchini lengthwise, I love how it looks when it’s finished baking!

zucchini ricotta cheesecake It’s very easy, just stick your slices in any which way you please.

zucchini ricotta cheesecake

You can’t go go wrong, it always comes out nice and pretty.

5.0 from 1 reviews
Savory Zucchini Ricotta Cheesecake
 
Author:
Ingredients
  • 9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
  • 3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
  • 2 cups ricotta cheese
  • ½ cup, Pecorino Romano
  • ½ cup of grated mozzarella plus a little more for sprinkling on top
  • 1 garlic clove minced finely
  • zest of 1 lemon
  • 3 beaten eggs
  • 1 teaspoon each of chopped parsley and basil
  • olive oil for brushing and drizzling
Instructions
  1. Preheat oven to 400 degrees
  2. Oil your pan well on the bottom and sides so nothing will stick.
  3. In a bowl add all ingredients and mix well until all is combined.
  4. Place mixture into your prepared pan.
  5. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
  6. Place pan onto a rimmed baking sheet for easy in and out of the oven.
  7. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
  8. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
  9. Let it cool down to room temperature before cutting into it.
  10. Drizzle a little olive oil on top before serving.

 

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Hasselback Zucchini

hasselback zucchini Hasselback zucchini, who would have thought? It’s a brilliant idea and such a fun and delicious way to cook up your summer squash. It’s sliced in the hasselback fashion just like we’ve seen it done to potatoes, only minus the carbs. I recently featured this on my Instagram account but for those who haven’t seen it there, I thought I’d share it here on my blog.

hasselback zucchini Slice your zucchini accordion style being very careful not to cut all the way through, you don’t want it to break apart, you just want to be able to fan out nicely. There’s a very good technique using chopsticks on each side of the zucchini while you’re slicing it which will prevent that from happening, check out YouTube for a visual, it’s very easy and works well.

hasselback zucchini Once it’s cut, gently fan out the slices and stuff some cheese in there, I used slices of asiago cheese but just remember the slices have to be thin, there’s not much room to stick thick pieces into the slots, also try to use a semi-hard cheese, nothing too soft.

hasselback zucchini After you stuff each slice, place the zucchini onto a parchment lined baking sheet then drizzle them with olive oil, some salt and pepper and a sprinkling of parmesan cheese.

hasselback zucchini Place your hasselback zucchini into a hot 400 degree oven and roast until the cheese melts and the zucchini is tender but not mushy.

hasselback zucchini You could stop right at this point and enjoy it as is, and believe me it’s very good, but……

hasselback zucchini You might want to bathe them in some warm marinara sauce like I did, because honestly the sauce just enhances each and every bite even more.

It’s outrageous!

Happy Summer

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Zucchini Roll Ups with Ricotta and Summer Corn

zucchini roll ups with ricotta and summer corn

I’ve been taking full advantage of all the summertime produce I can get my hands on, soon it will be gone and we’ll move on to more cooler weather veggies, but I’m not ready for that yet.

Zucchini is still in abundance along with yellow squash and sweet corn which I pick up at the farmers market nearly every week.

I recently made some eggplant rollatini which I posted on my Instagram account last week, so I thought why not try it with zucchini!

zucchini roll ups with ricotta and summer corn

To put a little summer twist on it I mixed fresh corn into the ricotta, spinach and cheese filling and I’m so glad I did, we loved it!

ingredients for zucchini roll ups

This is pretty easy to make so I’ll just tell you what I did. Slice your squash up fairly thin, you want to be able to roll it up, if it’s cut too thick you won’t be able to bend it easily. I used a grill pan inside to cook it down slightly on each side to get it limp enough to roll.

In a bowl I started out with a cup of well drained ricotta, the kernels of one ear of corn, a handful each of romano cheese, shredded mozzarella and fresh spinach that I chopped, you could sub out fresh basil for the spinach if you prefer.

I added 1 small smashed garlic clove, salt, pepper and an egg. Before you add the egg taste everything to your liking. Depending on how many roll ups you make, you might need to mix up a little more filling. Keep in mind you’ll only need a heaping tablespoon on each, that is if your squash ribbons are normal size and not huge.

zucchini roll ups with ricotta and summer corn

Roll them up, placing them seam side down into a pool of marinara sauce. I like to spoon a little extra sauce down the center of each roll so as not to cover the whole thing because I like seeing all the different colors peeking out. Bake uncovered for 15 minutes at 350 or until ricotta is heated through and set.

zucchini roll ups with ricotta and summer corn

Take a bite into some of the last days of summer using up the abundance of zucchini available with this healthy, easy and delicious meal!

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