Golden Zucchini with Whipped Ricotta and Feta

   
     One thing you can count on this time of year is blogging groups sharing all of their latest brilliant ideas and ways to use up zucchini. Because there is a lot of it, and it's delicious, but there is a lot of it. Last year I shared two great recipes. The first one was Shawarma Roasted Zucchini atop hummus for last years Foodie Extravaganza Party. During that event, Wendy from A Day in the Life on the Farm shared Zucchini Agrodolce and I had to try it myself.. I grew up eating zucchini sauteed with butter and onion and while I still recommend it that way, it's always fun to try new ways to enjoy it. 

     This recipe came from a day bored on social media and the need to try something new. It had to be tasty but really easy. And that meant fresh herbs. The not one, but two types of cheese are just a bonus. And I love pine nuts so I'll use them as many ways as I can. I enjoyed this so much that I made it again the next day for lunch as well. 

     Put whatever toppings on it you enjoy. I tried red onions and parsley the first day, and mint the second. Other great options are toasted almonds, pistachios, dried fruit such as raisins or craisins, more lemon zest or a sprinkle of Aleppo pepper. Really anything at all will work great. 

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• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Zucchini Recipe

1 c. ricotta cheese

4 oz. feta cheese

1 lemon, zest and juice

1/2 tsp. salt

Freshly cracked black pepper

2 large zucchini

2 Tbsp. oil

1 Tbsp. soy sauce

1 Tbsp. lemon juice

1 tsp. garlic paste

Toasted pine nuts

Sliced green onions

Minced red onion

Chopped green herbs (parsley, mint, etc...)

In a food processor combine the ricotta, feta, lemon juice and zest, pepper, and salt to taste. Run until the feta is broken down and everything is smooth. Continue whipping for 10 minutes. 

Heat the oil in a large skillet. Cut the zucchini in half lengthwise and score in a cross-hatch design on the cut side. Cut into pieces so they are not more than 2 inches long. 

Place cut side down in the hot oil and cook until golden. Flip the zucchini and allow to cook for one minute. Combine the lemon juice, soy sauce, and garlic paste.  Drizzle over the zucchini, cover with the pan lid, and turn the heat off. allow to stand for 5 minutes. You want it to steam some while it's covered but not cook all that way through so it retains some crunch. 

Divide the cheese mixture between 2-3 bowls. Top with the cooked zucchini and sprinkle with the pine nuts, onions, and herbs as desired. 

Enjoy immediately.