Zucchini with Peppermint (Curcurica kin Menta)

Photo: Randy Mayor; Styling: Leigh Ann Ross
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Ricotta salata is a firm cheese common on the island. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia (www.gourmetsardinia.com).
Yield: 6 servings (serving size: 1/2 cup zucchini mixture, 1 tablespoon cheese, and 1/3 sheet pane carasau)
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped green onion tops
- 5 cups cubed zucchini (about 2 pounds)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 teaspoon sea salt
- 2 tablespoons torn mint leaves
- 6 tablespoons freshly crumbled ricotta salata cheese
- 2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
- Mint sprigs (optional)
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.
Nutritional Information
- Calories:
- 160
- Fat:
- 5.4g (sat 1.3g,mono 2.9g,poly 0.5g)
- Protein:
- 6.8g
- Carbohydrate:
- 23.1g
- Fiber:
- 3.8g
- Cholesterol:
- 5mg
- Iron:
- 2.1mg
- Sodium:
- 152mg
- Calcium:
- 77mg




