Experience a delightful blend of flavors with our Roasted Zucchini and Tomatoes with Honey Ricotta Cheese and Parsley. This vibrant dish features tender, golden-brown zucchini and juicy, blistered cherry tomatoes, all roasted to perfection with a hint of garlic and oregano. The creamy honey ricotta cheese, subtly sweetened and enhanced with a touch of lemon, perfectly complements the savory vegetables. Fresh parsley, tossed in olive oil, adds a burst of herbaceous freshness, tying all the elements together. Ideal as a light main course or a side dish, this recipe brings a harmonious balance of sweet, savory, and tangy flavors to your table.
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Roasted Zucchini and Tomatoes with Honey Ricotta Cheese
Enjoy a harmonious blend of tender roasted zucchini and tomatoes topped with creamy honey ricotta cheese and fresh basil for a delightful and flavorful dish.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
For the Roasted Vegetables:
- 4 medium zucchinis, sliced into rounds
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Honey Ricotta Cheese:
- 1 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon lemon juice (or a substitute such as lime zest, orange zest, or lemon extract)
- Salt, to taste
For the Topping:
- 1/4 cup fresh basil
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
Prepare the Vegetables:
-
- Preheat your oven to 400°F (200°C).
- Place the zucchini slices and halved cherry tomatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried oregano.
- Toss to coat the vegetables evenly.
- Spread the zucchini slices and tomatoes in a single layer on the baking sheet.
Roast the Vegetables:
-
- Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly golden brown and the tomatoes are soft and blistered.
Prepare the Honey Ricotta Cheese:
-
- In a medium bowl, combine the ricotta cheese, honey, lemon juice (or substitute), and a pinch of salt.
- Mix until well combined and smooth. Set aside.
Prepare the Parsley Topping:
-
- In a small bowl, combine the chopped parsley, olive oil, salt, and black pepper.
- Toss gently to coat the parsley with the olive oil and seasoning.
Assemble the Dish:
-
- Arrange the roasted zucchini and tomatoes on a serving platter.
- Spoon the honey ricotta cheese mixture over the roasted vegetables.
- Sprinkle the basil topping over the dish.
Serve:
-
- Serve immediately as a side dish or a light main course.
- Enjoy!
Notes
- For added flavor, you can drizzle a bit more honey over the finished dish before serving.
- Garnish with fresh chopped parsley as an alternative to basil.
- Feel free to add a squeeze of fresh lemon juice over the top for a tangy finish.
- This dish pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Side Dish or Light Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 180
- Sugar: 7g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
