Description
Zucchini Ricotta Toast is a delightful and easy-to-make savory toast featuring pan-fried whole grain bread topped with creamy ricotta, grated Parmesan, lemon zest, and tender sautéed zucchini and caramelized shallots. This recipe blends fresh summer squash flavors with tangy vinegar and rich cheeses for a fancy yet approachable toast perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
Vegetables and Aromatics
- 12 ounces zucchini or summer squash (thinly sliced or chopped)
- 2 cloves shallot, thinly sliced (about 1/4 cup)
Dairy and Fats
- 2 tablespoons salted butter
- 2/3 cup whole milk ricotta
- 1/4 cup grated Parmesan cheese
- 4 teaspoons olive oil, divided
Bread
- 2 thick pieces whole grain bread
Seasonings and Extras
- 1/2 teaspoon kosher salt
- 4 teaspoons red wine vinegar
- Zest of one lemon (about 1/2 teaspoon)
- Black pepper, to taste
Instructions
- Prepare the vegetables: If using small zucchini or summer squash, slice into ¼-inch rounds; if larger, chop into bite-sized pieces. Thinly slice the shallot to yield about ¼ cup of thin slices.
- Toast the bread: Heat a large nonstick skillet over medium heat and melt the butter. Add the slices of bread and toast them on both sides until they are golden brown and crisp. Remove and place each slice on a serving plate.
- Sauté the zucchini: In the same skillet, add 2 teaspoons of olive oil then the zucchini. Cook the zucchini until very tender, about 5 to 7 minutes. Season with kosher salt. Transfer the cooked zucchini to a bowl.
- Caramelize the shallots: Return the skillet to medium heat and add remaining 2 teaspoons of olive oil and the shallots. Sauté until the shallots become tender and translucent, about 2 to 4 minutes. Add red wine vinegar and cook for about 1 more minute until the vinegar is absorbed. Stir the shallots into the bowl with the zucchini.
- Assemble the toast: Spread the whole milk ricotta evenly over each piece of toasted bread. Sprinkle grated Parmesan cheese and lemon zest on top. Finally, spoon the warm zucchini and shallot mixture over the ricotta layer. Finish with a few twists of black pepper to taste.
Notes
- Zucchini Ricotta Toast offers a savory, creamy, and tangy flavor combination perfect for a light meal or hearty snack.
- Using whole grain bread adds a nutritious and textural contrast to the creamy toppings.
- Caramelized shallots add natural sweetness and depth to the dish, elevating it beyond a simple vegetable toast.
- This recipe can be adapted by adding fresh herbs like basil or mint for extra freshness.
- It’s best served immediately to enjoy the contrast of warm sautéed vegetables and crisp toast.
Nutrition
- Serving Size: 1 serving
- Calories: 231 kcal
- Sugar: 5 g
- Sodium: 889 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 53 mg
