Roasted Squash Blossom and Zucchini Salad with Herby Ricotta

This summer dish was inspired by all the local summer ingredients in the Hamptons. If you’re able to find beautifully delicate squash blossoms— the less you do with them the better. Simply roasted squash blossoms paired with some sliced raw zucchini squash atop a cloud of herbed whipped ricotta and dotted with zingy hot sauce. A quick and delicious dish. The bonus? You don’t have to stuff each blossom individually.

Find this recipe & article on The Purist.

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Serves 4

INGREDIENTS

12-14 zucchini blossoms, divided
2 small zucchini
1 ½ cup ricotta
2 tbsp whole milk
3 tbsp olive oil
½ cup mix of basil, chives, parsley, mint, plus more for garnish
1 tbsp lemon juice
Kosher salt and freshly ground black pepper
Hot sauce, for serving (optional)
Fleur de sel and za’atar, for finishing

METHOD

Preheat oven to 375F.

Place 10-12 blossoms on a parchment-lined sheet pan (leaving the rest aside for garnish) and drizzle with olive oil salt and pepper. Roast in the center of the oven for 13-18 minutes or until flowers have taken a touch of color and squash ends are tender. 

Using a mandoline or a very sharp knife, carefully slice zucchini lengthwise into very thin ribbons. Cut reserved blossoms lengthwise and set aside. 

To make the whipped ricotta. In a food processor add ricotta, herbs, milk olive oil, salt and pepper and process until smooth and combined, adding more milk if mixture is too stiff. 

To serve, dollop whipped ricotta on plate, followed by zucchini ribbons, and then topped with roasted and raw zucchini flowers. Add lemon juice, then dot with hot sauce (if using). Garnish with remaining herbs, fleur de sel and za’atar and serve immediately.