- Prep Time : 10 min
- Cook Time : 20 min
- Ready Time : 30 min
- 1 loaf whole grain bread
- 4 zucchini about 2.5 cups when diced
- 1 tablespoon olive oil
- 2-3 teaspoons lemon pepper
- 1 teaspoon fennel seed optional
- sea salt if your lemon pepper blend does not already contain salt
- 1 cup ricotta cheese
- 2 tablespoons shallots, minced
- 1 tablespoon dijon mustard
- fresh parsley
- fresh mint
Oven to 475.
Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.
Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they’ve got some good crispy edges. Remove to cool.
While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.
Chop even amounts parsley and mint, about 1/3 cup in total.
Toast your bread slices, I thought 1/2” thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs. Yum.
Source: Sprouted Kitchen