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Ingredients
Scale
- 12 ounces zucchini or summer squash (mini zucchini recommended)
- 2 cloves shallot
- 2 tablespoons salted butter
- 2 thick slices 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 of one lemon (about 1/2 teaspoon)
- Freshly cracked black pepper
Instructions
- Slice zucchini into ¼-inch rounds or chop larger zucchini into bite-sized pieces.
- Thinly slice shallots until you have about ¼ cup of slices.
- Melt salted butter in a skillet and toast bread on both sides until golden.
- Sauté zucchini in the same skillet until tender, about 5 to 7 minutes, seasoning with kosher salt.
- Sauté shallots until tender, add red wine vinegar, and combine with zucchini.
- Spread ricotta on toasted bread, top with zucchini-shallot mixture, Parmesan, lemon zest, and black pepper.
Notes
Cook zucchini until tender but not mushy to maintain texture.
Use fresh ricotta for the best flavor.
Lemon zest enhances the overall brightness of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 9
- Cholesterol: 30