Marinated Squash with Lemony Ricotta and Pistachios
A gorgeous and flavorful way to make the most of the bounty of squash you’ll see all summer long, this recipe is easy and fast. Warm, charred squash soaks up the flavors in a garlicky vinaigrette and is perfect served atop some fluffy, lemon-scented ricotta.Â
- Yield: Serves 4 to 6 1x
Ingredients
Scale
- 3 or 4 summer squash, halved lengthwise (zucchini or yellow squash)
- 2 TBSP + â…” cup olive oil, divided
- Salt and pepper to taste
- 2 garlic cloves, minced
- ½ tsp crushed red pepper flakes (or to taste)
- Scant tsp sugar
- The juice of 1 lemon, divided
- 1 cup good quality ricotta
- ½ cup chopped shelled pistachios
- Fresh mint leaves, for garnish
Instructions
- Cut each squash half into 4 equal pieces. Add 2 TBSP of the oil to a large skillet set over med-high heat. Place the squash pieces, flesh side down, into the pan and let them sear/cook until charred; about 5 or 6 minutes (don’t move them!). (TIP: I use a fish spatula to really help loosen them from the pan once they’re done. Best kitchen tool EVER.)Â
- Meanwhile, in a bowl, whisk together the remaining â…” cup olive oil, a good pinch of salt and pepper, the garlic, crushed red pepper, sugar, and the juice of half the lemon. Whisk to combine.Â
- When the squash are nice and charred, turn them and spoon about â…“ of the garlicky vinaigrette over them. Let this cook for about 30 to 45 seconds – just long enough to knock the rawness off the garlic. Just don’t burn it!
- Transfer everything to a dish/tray/plate and pour the remaining vinaigrette over the squash. Let it sit and soak up those flavors as it cools; about 10 to 15 minutes is fine (the longer the better).
- Meanwhile, in a bowl, combine the ricotta, juice of the other lemon half, and a good pinch of salt and pepper. Pile this onto a platter or large plate. When the warm squash have marinated for at least 10 minutes, pile them on top of the ricotta, juices/marinade and all. Top with some chopped pistachios and some mint leaves, and enjoy.