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Marinated Zucchini with Hazelnuts and Ricotta

Molly Baz
  • minutes
  • Serves 4

INGREDIENTS

1

Garlic clove, small

1/2

Lemon

1

small bunch Mint

3

Summer squash or zucchini, medium

1

Black pepper, Freshly ground

1 1/2 tsp

Kosher salt

1/2 tsp

Red pepper flakes

1

Sea salt, Flaky

3/4 tsp

Sugar

6 tbsp

Olive oil, extra-virgin

2 tbsp

White wine vinegar

1/4 cup

Hazelnuts

1

Bread, Toasted country-style

1/2 cup

Ricotta, fresh