Summer zucchini with tomatoes and ricotta

There are no tricks here, no clever Ottolenghi twists or obscure ingredients. This is a fairly simple dish that tastes like an Italian summer holiday, and is a nod to the old adage that less is sometimes more. Use the best in-season produce you can find and eat it as is—it really is that good.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix all the ingredients for the tomato salsa together with ¼ teaspoon of salt and a good grind of pepper. Set aside.

Step 2

2. Place a large, nonstick sauté pan on medium-high heat with 2 tablespoons of oil and the garlic. Gently fry for 3 minutes, stirring often, until the garlic is soft and aromatic. You don’t want it to brown at all, so turn the heat down if necessary.

Step 3

3. Add the zucchini, oregano, lemon peel, ¼ cup/5g of basil leaves, and ¾ teaspoon of salt. Cook for 15 minutes, stirring every now and then, until the zucchini are very soft, but still mostly holding their shape. You don’t want the zucchini to brown, so turn the heat down if they do.

Step 4

4. Remove the cooked basil, oregano, and lemon peel from the zucchini and discard. Transfer the zucchini to a large plate with a lip. Spoon the tomato salsa evenly over the zucchini, then top with spoonfuls of the ricotta. Drizzle with the remaining 1½ tablespoons of oil and season with a pinch of salt. Finish with the remaining ¼ cup/5g of basil leaves and serve.

Step 5

Make it your own:

Step 6

– Swap out the ricotta for torn buffalo mozzarella.

Step 7

– Veganize it: this tastes just as delicious without the cheese!