A picture of Blackened Zucchini.

Blackened Zucchini

Ryan Goodwin @cook_3814251

San Francisco, California

This was a risky dinner. I keep seeing zucchini at the market, but everything I think to make sounds boring. It got a pass from the Mrs. but next time I'd add sundried tomato instead of the balsamic, maybe ditch the olives.

This was a risky dinner. I keep seeing zucchini at the market, but everything I think to make sounds boring. It got a pass from the Mrs. but next time I'd add sundried tomato instead of the balsamic, maybe ditch the olives.

Blackened Zucchini

Ryan Goodwin @cook_3814251

San Francisco, California

This was a risky dinner. I keep seeing zucchini at the market, but everything I think to make sounds boring. It got a pass from the Mrs. but next time I'd add sundried tomato instead of the balsamic, maybe ditch the olives.

This was a risky dinner. I keep seeing zucchini at the market, but everything I think to make sounds boring. It got a pass from the Mrs. but next time I'd add sundried tomato instead of the balsamic, maybe ditch the olives.

Saved

Ingredients

30 mins

2 servings

3zucchini
1/2 lbricotta
as neededolive oil
1 tspblack pepper
1/2 cupnicoise olives
1/2 cuproasted pepitas
1 splashbalsamic

Saved

Steps

30 mins

1

Slice zucchini lengthwise.
2

Heat a splash of oil in a cast iron skillet over medium heat.
3

Seer zucchini on both sides.
4

Chop olives and combine with ricotta and olive oil. Season with salt.
5

Crush pepper in a mortar. Remove to a dish, and crush pepita similarly.
6

Smear ½ the ricotta on each of 2 plates. Stack the zucchini logs on top. Finish with black pepper, crushed pepita, sea salt, and balsamic.

Saved

Cooksnaps

Saved

Ryan Goodwin @cook_3814251

on July 06, 2016 05:18

San Francisco, California

They call me queso.

Comments (5)

mommacindy @cook_3648497

July 07, 2016 15:16

Yummmm, this looks fabulous. Tiz the season for all the wonderful fruits and vegetables. Great share!

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