Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread Recipe | James Beard Foundation
Try this simple summer recipe from 2011 Chefs & Champagne® New York participant Sisha Ortuzar.
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Cooking tools:
- Grill pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Spatula
- Spoon
- Plate
Ingredients
- 1/4 cup extra virgin olive oil, divided
- 2 medium-size zucchini, thinly sliced
- 2 plum tomatoes, peeled, seeded, and diced
- 1 medium onion, thinly sliced
- Salt
- freshly ground black pepper
- 8 basil leaves, thinly sliced
- 4 slices country or sourdough bread
- 1 cup ricotta
- Parmesan cheese, for grating
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