Roasted Zucchini and Thyme Roasted Walnuts with Ricotta


Roasted Zucchini
• 8 medium zucchinis (3 pounds), cut into 1/2-inch dice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 teaspoon crushed red pepper
• 1/2 teaspoon cumin seeds
• 2 teaspoons fresh lemon juice
Thyme Roasted Walnuts
• 2 cups walnuts, roughly chopped
• 2 Tablespoons olive oil
• ¼ Tablespoon of dried thyme (if using fresh thyme use 1 Tablespoon chopped)
• ½ teaspoon salt
For serving
• Ricotta
• Olive oil
• Fresh baby spinach, to garnish


To make Roasted Zucchini
1. Preheat the oven to 450 degrees Spread the diced zucchini on large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 12-18 minutes, until the zucchini are browned around the edges.
2. Sprinkle the zucchini with the crushed red pepper and cumin and roast until fragrant, about 2 minutes longer.
Thyme Roasted Walnuts
1. Preheat oven to 350 degrees and prepare baking sheet with parchment paper.
2. Mix olive oil, thyme and salt in large bowl. Toss roughly chopped walnuts in mixture until evenly coated.
3. Place on prepared baking sheet and bake for 10-15 minutes, until fragrant.
4. Can be made ahead of time and will last for 2-4 days in airtight container.
To Serve
1. Before serving, toss zucchini with the lemon juice and season with salt.
2. Dollop the ricotta alongside the zucchini and drizzle with olive oil.
3. Serve walnuts on the side or on top of ricotta.
4. Garnish with baby spinach leaves. Enjoy as a side dish or a meatless meal.