Fried Zucchini Toast with a serrano chili, roasted garlic and ricotta cheese 

You’ve got to try this one: fried zucchini toast with a serrano chili, roasted garlic and ricotta cheese. Then I topped with a little lemon juice. So good and perfect for summer.

Here’s how to make it:


Fried zucchini toast with a serrano chili, roasted garlic and ricotta cheese

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  • 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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.