Recipe from: Vegetable Literacy Serves: 4
Ingredients:
- 1 tsp olive oil
- 1-2 summer squash or zucchini very thinly sliced
- Scant 1 tsp minced fresh rosemary (sub basil or dill)
- Grated zest of 1 lemon
- Sea salt & freshly ground pepper
- 4 long piece of baguette, sliced diagonally
- ½ cup ricotta cheese
Directions:
- Heat oil in a nonstick pan over medium high heat.
- Add squash & sauté for 1 minute, then add a splash of water and cover. Cook on medium high hat until the squash is soft, about 3 minutes. Remove the lid, add rosemary and lemon zest, toss it with squash, then reason with salt & pepper.
- Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden crisp. While the break is hot, rub the cut surfaces with garlic, Spread the baguette pieces with the ricotta, then overlap the squash on top. Season with a bit more pepper and serve.