Zucchini with Tomatoes and Ricotta Salata Cheese
Preparation time: about ten minutes to prep the vegetables and about fifteen to cook.
Serving size: about 1 pound/454 grams of zucchini/courgette fed two modest eaters with leftovers; this dish is easily scaled upward.
Please read notes, below, about peeling vegetables, making this dish gluten-free/kosher and cheese usage
I weighed out the ingredients when writing the recipe. Do know this is approximate; we are not baking a wedding cake. One more tomato or a heavier zucchini won’t ruin things.
2 zucchini (courgettes) weighing approximately 1 pound/454 grams
Any combination of fresh tomatoes weighing about 8 ounces/200g; I used one Early Girl and two cherry tomatoes
1 ounce/30 gram piece ricotta salata or other firm white cheese
1-2 garlic cloves, crushed, peeled, and minced
salt and pepper
fresh lemon juice, to taste: I used an entire lemon
Olive oil, for the pan
Optional:
a bit of hot red pepper flakes
white wine or Vermouth, for the pan
A little butter, for flavor
sumac, because I love it and add it to everything I can.
a little minced shallot
Instructions
You will need a large frying or sauté pan to make zucchini with tomatoes and ricotta salata. No lid. I used a my Calphalon 12 inch/30 cm pan.
Peel your zucchini, if you are peeling them. If not, wash well, pat dry, and slice into coins. These should be about the size of a Carr’s Water Biscuit. Thicker is okay. We all know I can’t cut evenly.
If you are using a larger tomato, quarter it. If your tomatoes are small, halve them.
Prep your garlic.
Set the pan on the burner and add a good two tablespoons olive oil, possibly more. Heat to medium-low. Butter and white wine are optional, but they are a good idea. If you agree, add them now.
Add the zucchini. Now carefully squeeze the tomato into the pan. You might use a small spoon or clean finger to scoop the tomato insides into the pan, instead of doing what some people did, which was to squeeze heedlessly, sending tomato seeds flying. A change of shirt was necessary, along with considerable wiping up.
Stir the pan, then add the garlic. Stir more. Add salt and pepper.
Stir every few minutes to ensure nothing is sticking. If more liquid is needed, you can add water, broth, or wine.
By now the tomato should be melting down. If not, turn up the heat slightly. Once the tomato has begun cooking down and the zucchini coins are softening, crumble the cheese over the pan.
Taste for seasoning and add lemon juice to taste.
Total cooking time is about 15 minutes. If you get interrupted and need to slow down, the heat may be turned to low and the dish may be cooked slowly.
Serve zucchini and tomato with ricotta salata as a side dish to chicken, pork, or meat dishes. It is also lovely as a vegetarian meal with rice, pasta, couscous, and/or paired with other vegetable dishes. I am not fond of eggplant, but even I can see this matching well with an eggplant dish. It would also sit well alongside a rice dish and a crisp, cool green salad–the contrast would be lovely.
Leftovers may be stored in a covered container, refrigerated, up to four days. Freezing is not recommended.
Reheat in a low oven or the microwave.
Notes:
As discussed in the post, peeling the vegetables is a matter of choice: if your zucchini are organic or of excellent provenance, just wash well. I also use the whole vegetable. If you are in doubt, peel.
Cheese is optional; if you keep kosher, are vegetarian/vegan/celiac, simply omit it and use more lemon juice or a cheese product suitable to your dietary needs.
I do not peel the tomatoes here, as they are fresh summer tomatoes. When tomatoes aren’t in season, you can make this dish using a tablespoon of best quality tomato paste or about 6 ounces/170ml best canned whole tomatoes.