Description
Zucchini Ricotta Toast is a delicious and wholesome open-faced sandwich featuring tender sautéed zucchini and caramelized shallots atop creamy whole milk ricotta and Parmesan cheese. This elegant yet easy-to-make recipe combines buttery toasted whole grain bread with bright lemon zest and a hint of black pepper, perfect for a light lunch or sophisticated snack.
Ingredients
Scale
Vegetables
- 12 ounces zucchini or summer squash (mini zucchini recommended)
- 2 cloves shallot, thinly sliced (about 1/4 cup)
Dairy & Bread
- 2 tablespoons salted butter
- 2 thick pieces whole grain bread
- 2/3 cup whole milk ricotta
- 1/4 cup grated Parmesan cheese
Oils & Vinegar
- 4 teaspoons olive oil, divided
- 4 teaspoons red wine vinegar
Seasonings
- 1/2 teaspoon kosher salt
- Zest of one lemon (about 1/2 teaspoon)
- Black pepper, to taste
Instructions
- Prepare the zucchini and shallots. If using small zucchini or summer squash, slice into ¼-inch rounds; if larger, chop into bite-sized pieces. Thinly slice the shallots to yield about ¼ cup.
- Toast the bread. In a large nonstick skillet over medium heat, melt the butter. Once melted, add the bread slices and toast on both sides until golden brown and crisp. Remove the bread and place on serving plates.
- Sauté zucchini. To the same skillet, add 2 teaspoons of olive oil and the prepared zucchini. Cook over medium heat until very tender, about 5 to 7 minutes. Season with kosher salt, then transfer the zucchini to a bowl.
- Cook the shallots. Return the skillet to medium heat, add the remaining 2 teaspoons of olive oil and the sliced shallots. Sauté until tender and translucent, about 2 to 4 minutes. Add the red wine vinegar and cook for another minute, allowing the shallots to absorb the vinegar flavor. Stir the shallots into the zucchini mixture.
- Assemble the toast. Spread whole milk ricotta evenly over each toasted bread slice. Sprinkle grated Parmesan cheese on top, followed by the lemon zest. Pile the zucchini and shallot mixture over the cheese, then finish with several twists of black pepper.
Notes
- This zucchini ricotta toast balances creamy and tangy flavors with the richness of sautéed vegetables for a deliciously light yet satisfying meal.
- Using mini zucchini makes slicing quick and keeps the pieces tender and uniform in size.
- Caramelizing the shallots and adding red wine vinegar adds subtle sweetness and acidity that elevates the dish.
- Whole grain bread adds texture and nutrition compared to plain white bread.
- Perfect for a quick brunch, light lunch, or an easy appetizer.
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
