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Marinated Summer Squash with Hazelnuts and Ricotta

Marinated Summer Squash with Hazelnuts and Ricotta

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant marinated summer squash with hazelnuts and ricotta is a wonderful celebration of seasonal produce. By slowly pan-frying the courgettes until they are golden and tender, then steeping them in a punchy garlic and mint dressing, you extract a deep, savoury flavour that perfectly complements the mild sweetness of the vegetable. The addition of toasted hazelnuts provides a delightful crunch, while the creamy lemon-infused ricotta adds a refreshing brightness to every bite.

A sophisticated yet simple vegetarian dish, this recipe works beautifully as a light summer lunch or a modern side dish for a dinner party. It is best served at room temperature to allow the flavours of the herb-infused oil and citrus to really sing. Pair it with thick slices of toasted sourdough or crusty country-style bread to adventurous diners who enjoy mopping up the delicious juices left on the platter.

Ingredients for Marinated Summer Squash with Hazelnuts and Ricotta

3 medium summer squash or courgette, cut in half lengthwise
1 1/2 teaspoons kosher salt, plus more
60ml blanched hazelnuts
90 מ"ל שמן זית כתית מעולה, מחולק, ועוד קצת לטפטוף
1 small bunch mint, divided
1 small garlic clove, finely grated
2 tablespoons white wine vinegar
3/4 teaspoons sugar
1/2 כפיות פתיתי פלפל אדום כתוש
פלפל שחור טחון טרי
1/2 lemon
80g fresh ricotta
מלח ים פתיתים
לחם כפרי קלוי (להגשה)

How to make Marinated Summer Squash with Hazelnuts and Ricotta

Preheat oven to 149°C. Toss squash and 1 1/2 teaspoons kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 tablespoon oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavour; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 tablespoons oil; set dressing aside.

Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 tablespoon oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.