This fried zucchini toast is the perfect summery treat for lunch.
The Deets:
You’ve got to try this one – it’s a game-changer: fried zucchini toast with serrano chili, roasted garlic, and creamy ricotta cheese. To finish it off, I squeezed a little fresh lemon juice on top for that perfect burst of freshness. Trust me, it’s incredibly delicious and perfect for a light, summery snack or appetizer. It’s a simple dish, but packed with so much flavor, you’ll be making it again and again.
Start by thinly slicing your zucchini and pan-frying it until golden and crispy, giving it that irresistible crunch. At the same time, roast some garlic – it’ll become soft, sweet, and spreadable, perfect for layering onto your toast. Once you’ve got your garlic spread out, add a generous dollop of ricotta cheese, which adds a creamy richness that balances all the flavors. Top it with your crispy zucchini slices, and if you like a little heat, throw on some serrano chili for a spicy kick. Finally, drizzle some fresh lemon juice for a touch of brightness.
The contrast of the creamy ricotta, the fried zucchini, and the sweet roasted garlic, with just the right amount of heat from the chili, makes every bite so satisfying. It’s the perfect dish for a light lunch or a snack when you want something quick, easy, and full of flavor. Let me know in the comments if you make this – I’d love to hear what you think! Be sure to check out my other toast ideas here.
Here’s how to make it:
Fried zucchini toast with a serrano chili, roasted garlic and ricotta cheese
Ingredients
- 2 zucchinis, thinly sliced
- 1 serrano chili
- olive oil
- 2 cloves garlic + 1 bulb for roasting
- Flaky sea salt and pepper
- Juice from half a lemon
- Favorite bread (this is a Frances pan loaf)
- A few tbsp ricotta cheese
- A few sprigs of basil for topping
Instructions
- Preheat oven to 400 and chop off the head of the bulb of garlic. Drizzle with olive oil, salt and pepper and cover in tin foil or add to a mini cocotte. Roast for about 25-30 min.
- Add a heavy pour of olive oil to a pan. Roughly chop garlic and add, along with sliced zucchini and chili. Add a healthy pinch of salt and pepper.Cook until golden around the edges. Remove and let sit on paper towels to remove excess oil.
- Coat bread in olive oil and cook on medium heat for about 2-3min per side. Add roasted garlic to bread, followed by ricotta cheese and then top with zucchini. Squeeze a little lemon juice, a sprig of basil and enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.