Zucchini Ricotta Toast

5 from 1 vote

Zucchini Ricotta Toast is made with pan-fried bread topped with creamy ricotta cheese, parmesan, lemon zest, and perfectly tender zucchini. Add in caramelized shallots and this a “fancy toast” to compete with all other fancy toasts.

Prep Time5

Cook Time20

Total Time25

Course: Brunch, Lunch, Main Dish

Keyword: easy recipe, easy roasted vegetables, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Mixing Bowls
Knife
Cutting Board
Nonstick Pan

Ingredients

12 ounces zucchini or summer squash (I used the mini zucchini from Trader Joe's)
2 cloves shallot
2 tablespoons salted butter
2 thick pieces whole grain bread
4 teaspoons olive oil
1/2 teaspoon kosher salt
4 teaspoons red wine vinegar
2/3 cup whole milk ricotta
1/4 cup grated Parmesan cheese
zest one lemon (about 1/2 teaspoon of lemon zest)
black pepper

Instructions

If using small zucchini or summer squash, slice them into ¼-inch rounds. If using larger zucchini or summer squash, chop them into bite-sized pieces. Thinly slice the shallot (you should have about ¼ cup of thin slices).
In a large nonstick skillet over medium heat, melt the butter. When the butter is melted, add the bread and toast it on both sides until golden brown and crisp. Set each slice of bread on a serving plate.
To the skillet, add 2 teaspoons of olive oil and then the zucchini. Saute until the zucchini is very tender, 5 to 7 minutes. Season with the salt. Transfer the zucchini to a bowl.
Return the skillet to medium heat and add the remaining 2 teaspoons of olive oil and the shallots. Saute until the shallots are tender and transparent, 2 to 4 minutes. Add the vinegar and cook until the shallots have soaked it up, about 1 minute more. Stir the shallots into the zucchini.
Spread the ricotta over the bread. Top with the parmesan cheese, lemon zest, and then zucchini-shallot mixture. Finish with a few twists of black pepper.

Nutrition