Grilled zucchini with ras el hanout, ricotta and mint
I’m in love with ras el hanout. I hide it in the cupboard and bring it out when the missus isn’t looking. We make our own at Pope Joan, but the bought stuff is great, too, says chef Matt Wilkinson.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tbs extra virgin olive oil
- 4 zucchini sliced into 4 lengthways
- 1 cup (200g) firm ricotta
- 1 tsp ras el hanout (moroccan spice blend – from middle
- 1/2 tsp dried chilli flakes
- mint leaves lemon wedges and sliced grilled baguette, to serve
- Carbohydrate 6.6934175 g
- Cholesterol 0 mg
- Fat 0.3916575 g
- Fiber 2.21720004844666 g
- Protein 2.3986225 g
- Saturated Fat 0.079855 g
- Serving Size 1 1 Serving (196g)
- Sodium 19.6675 mg
- Sugar 4.47621745155334 g
- Trans Fat 0.1103825 g
- Calories 32 calories
Preheat oven to 200°C. Place zucchini in a colander set over a bowl and stir through 2 tsp salt flakes. Set aside for 15 minutes to draw out moisture. Rinse, then pat dry with paper towel.,Preheat a chargrill pan or barbecue to high heat. Rub zucchini with 2 tsp oil, then grill for 90 seconds each side or until grill marks appear. Transfer to a baking tray with ricotta.,Drizzle ricotta with 1 tbs oil and sprinkle with ras el hanout, chilli and salt. Roast for 10 minutes until zucchini is tender and ricotta is warm.,Sprinkle over mint, drizzle with remaining 2 tsp oil and serve with lemon and grilled baguette.
