© Coral Von Zumwalt
Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 6 to 8

Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add pequin peppers, any chile flakes work well.    More Vegetable Side Dishes  

How to Make It

Step 1    

Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.

Step 2    

Transfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Dollop the ricotta alongside the zucchini and drizzle with olive oil. Garnish with the mint leaves and serve.

Suggested Pairing

Feeley's roasted zucchini pairs incredibly well with a citrusy, lightly grassy Sauvignon Blanc, a grape variety that tends to bring out the character of fresh herbs.

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