Zucchini & Cashew Ricotta Springfest
This marinated zucchini dish is anything but boring when bathed into a lemon & mint dressing. It’s one of my go-to dinner recipes because it’s light yet comforting, thanks to the smooth and creamy cashew ricotta with pistachios.
From an ayurvedic stand point, cooked zucchini is extremely easy to digest, making it a favorite for people suffering from constipation, acid reflux, fatigue after meals, and trouble sleeping at night. It is very low in calories making it good for weight loss. The use of a cashew ricotta avoids congestion that often comes with eating cheese and will leave your stomach feeling light even after having indulged in a creamy 'cheese' dish.
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 3 l Difficulty: easy l Prep time: 20min l Total time: 35min
Ingredients
6 medium zucchini, cut in half lengthwise
1.5 teaspoon pink Himalayan salt
0.5 cup pistachios
6 tablespoons coconut oil
3 tablespoons olive oil
1 bunch mint
2 tablespoons white wine vinegar
Fresh black pepper
1 lemon
1 cup fresh cashew ricotta
1 cups cashews, soaked overnight or 3 hours min
1 lemon, juiced
3 basil sprigs
3 oregano sprigs
Pinch pepper
Pinch pink salt
1/4 cup water
Steps
Sprinkle cut side of the zucchini with salt, and let it rest for a 5 minutes. Then pat dry with paper towels. This will avoid the veggies to get too mushy when cooked.
Heat oven at 350F & toss pistachios in 2 tablespoons of coconut oil and roast them into the oven for 20min (optional, works well with raw pistachios too).
Heat 2 tablespoons of coconut oil in a large skillet over medium-high. Add squash cut side down in skillet, breaking into smaller pieces if needed so they fit in a single layer. Cook until golden brown on cut side, about 5 minutes.
Reduce heat to medium-low, cover and continue to cook until very tender, about 15 minutes.
While it cooks, make the marinade in a large bowl. Mix 3 mint sprigs, vinegar and 2 tablespoons of coconut oil.
Transfer the cooked zucchini to the marinade bowl and season with salt and pepper. Let sit at room temperature.
Meanwhile, make cashew ricotta by blending all ingredients until it reaches the desired consistency.
Zest lemon half into a small bowl, mix in ricotta and remaining 1 tablespoon of olive oil; season with salt. Hang on to that lemon.
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over.
Scatter remaining mint sprigs & pistachios over squash. Drizzle generously with olive oil and sprinkle with sea salt.
Enjoy!