Roasted Zucchini with Pomegranate Molasses Dressing

This Roasted Zucchini with Pomegranate Molasses Dressing recipe is full of different textures and flavours – tender zucchini, creamy ricotta, fresh mint and pine nuts for a little crunch, all dressed in a punchy and peppery pomegranate molasses dressing.

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Course: Appetizer, Mains, Salad, Side Dish, Vegetables, Vegetarian

Cuisine: Western

Diet: lemon, mint, pine nuts, pomegranate molasses, ricotta, zucchini

Prep Time: 15

Cook Time: 15

Waiting Time: 10

Total Time: 40

Servings: -4

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Zucchini

3 zucchini
Fine sea salt
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
50 g ricotta
3-4 sprigs of mint, leaves picked
Arils from half a pomegranate

For the Pomegranate Molasses Dressing

2 tablespoons olive oil
3 tablespoons pomegranate molasses
1 tablespoon lemon
¼ teaspoon fine sea salt
½ teaspoon pepper

Instructions

Preheat the oven to 220°C. Place the baking tray in the oven to preheat as well.
Trim the zucchini and slice each one into 4-5 thick, even chunks, then cut those chunks in half. Carefully, use the tip of your knife to score a crosshatch pattern into the flesh of the cut side.
3 zucchini
Salt the zucchini generously and set aside to ‘sweat’ for 10-15 minutes. Then pat dry with paper towels and place into a mixing bowl. Add the olive oil and lemon juice and mix.
Fine sea salt, 1 tablespoon olive oil, 1 tablespoon lemon juice
Remove the hot baking tray from the oven and carefully, tip the zucchini out onto the try. Working quickly, turn all the chinks to be cut side down, making sure to spread the pieces out on the tray. Put the baking tray back into the oven and roast for 15-20 minutes, or until the zucchini is tender on the inside. Because oven temperatures and zucchini pieces vary, start checking your zucchini from the 12-minute mark.
While the zucchini is roasting, toast the pine nuts in a dry pan over medium-low heat until slightly toasted and fragrant. Set aside until needed.
2 tablespoons pine nuts
To make the dressing, add all the ingredients to a jar with a lid and shake until emulsified. Set aside until ready to serve.
2 tablespoons olive oil, 3 tablespoons pomegranate molasses, 1 tablespoon lemon, ¼ teaspoon fine sea salt, ½ teaspoon pepper
When the zucchini is ready, dish it out onto a serving plate and drizzle over most of the dressing, getting it into all the grooves. Scatter over the ricotta, mint, pine nuts and pomegranate arils. Serve with extra dressing and some crusty or toasted bread.
50 g ricotta, 3-4 sprigs of mint, Arils from half a pomegranate

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