Roasted Zucchini with Herby Whipped Ricotta Is the Most Delicious Way to Eat Your Vegetables

Ingredients

• 2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs
• 4 teaspoons extra-virgin olive oil, divided
• 1 cup part-skim ricotta
• 3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• Lemon wedges for serving (optional)

Instructions

1. Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.
2. Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.
3. Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
4. When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.
5. Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.