Grilled zucchini with ras el hanout, ricotta and mint

Name: Grilled zucchini with ras el hanout, ricotta and mint recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 zucchini, sliced into 4 lengthways; 40.00 ml extra virgin olive oil; 200g ricotta; 1 tsp ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers); 1/2 tsp dried chilli flakes; Mint leaves, to serve; Lemon wedges, to serve; Sliced grilled baguette, to serve

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15m

Grilled zucchini with ras el hanout, ricotta and mint

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by Matt Wilkinson

Chef and author

Mar 01, 2017

"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.

4 zucchini, sliced into 4 lengthways
2 tbs extra virgin olive oil
1 cup (200g) firm ricotta
1 tsp ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
1/2 tsp dried chilli flakes
Mint leaves, to serve
Lemon wedges, to serve
Sliced grilled baguette, to serve

Method

1.

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.
2.

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.
3.

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.
4.

Sprinkle over mint, drizzle with remaining 2 tsp oil and serve with lemon and grilled baguette.