Zucchini with Peppermint (Curcurica kin Menta)

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