Zucchini with Tomatoes and Ricotta Salata Cheese
Preparation time: about ten minutes to prep the vegetables and about fifteen to cook.
Serving size: about 1 pound/454 grams of zucchini/courgette fed two modest eaters with leftovers; this dish is easily scaled upward.
Please read notes, below, about peeling vegetables, making this dish gluten-free/kosher, and discussion of cheese.
I weighed the ingredients when writing the recipe. Do know this is approximate; we aren’t baking a cake here. If your zucchini is a bit heavier or lighter, the recipe will still work.
2 zucchini (courgettes) weighing approximately 1 pound/454 grams
about 8 ounces/227 grams cherry tomatoes, halved
1 ounce/30 gram piece ricotta salata or other firm white cheese
1-2 garlic cloves, crushed, peeled, and minced
salt and pepper
fresh lemon juice, to taste: I used an entire lemon
Olive oil, for the pan
Optional:
hot red pepper flakes
white wine or Vermouth, for the pan
A little butter
sumac, because I love it and add it to everything I can.
a little minced shallot
Instructions
You will need a large frying or sauté pan to make zucchini with tomatoes and ricotta salata. I used a my Calphalon 12 inch/30 cm pan.
Peel your zucchini, if you are peeling them. If not, wash well, and pat dry.
Either way, slice into coins. These should be about the size of a Carr’s Water Biscuit. Thicker is okay. We all know I can’t cut evenly.
Wash and halve the tomatoes.
Prep your garlic.
Set the pan on the burner and add a good two tablespoons olive oil, possibly more. Heat to medium-low. Butter and white wine are optional, but they are a good idea. If you agree, add them now.
Add the zucchini. Add the tomatoes.
Stir the pan contents, then add the garlic. Stir more. Add salt and pepper.
Stir every few minutes to ensure nothing is sticking. If more liquid is needed, you can add water, broth, or wine.
By now the tomatoes should be cooking down. If not, turn up the heat slightly. Once the tomatoes have begun cooking down and the zucchini coins are softening, crumble the cheese over the pan.
Taste for seasoning and add lemon juice accordingly.
Total cooking time is about 15 minutes. If you get interrupted and need to slow down, the heat may be turned down until you can return to cooking.
Serve zucchini and tomato with ricotta salata as a side dish to chicken, pork, or meat dishes. It is also lovely as a vegetarian meal with rice, pasta, couscous, and/or paired with other vegetable dishes. I am not fond of eggplant, but even I can see this matching well with an eggplant dish. It would also sit well alongside a rice dish and a crisp, cool green salad–the contrast would be lovely.
Leftovers may be stored in a covered container, refrigerated, up to four days. Freezing is not recommended.
Reheat in a low oven or the microwave.
Notes:
As discussed in the post, peeling the vegetables is a matter of choice: if your zucchini are organic or of excellent provenance, just wash well. I also use the whole vegetable. If you are in doubt, peel.
Cheese is optional; if you keep kosher, are vegetarian/vegan/celiac, simply omit it and use more lemon juice or a cheese product suitable to your dietary needs.
When tomatoes aren’t in season, you can make this dish using a tablespoon of best quality tomato paste or about 6 ounces/170ml best canned whole tomatoes.