Broiled Smashed Zucchini with Ricotta and Pecorino Romano | America's Test Kitchen
Give it a good whack—then slide it under the broiler. Not only will you create a range of textures but you'll also unlock a surprising variety of flavors.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
- Cheese
Ingredients
- 2 pounds zucchini
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 4 teaspoons lemon juice
- 2¼ teaspoons kosher salt, divided
- 4 ounces (½ cup) whole-milk ricotta cheese
- 2 tablespoons grated Pecorino Romano cheese
- 2 teaspoons water
- ¼ cup sliced almonds, toasted
- Chopped fresh parsley, basil, dill, or chives
- Coarsely ground pepper
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