Melted Zucchini with Pine Nuts and Basil

This was inspired by a recipe for Crushed Zucchini in Ottolenghi Simple. In that one, Ottolenghi had you roast the zucchini a little longer, then after letting it drain, mash it with a fork, so it has the consistency of a spread. For our version, we wanted the zucchini to roast to meltiness, but still keep its integrity for an experience of eating a vegetable, rather than a dip. We’ve kept the enhancements to a minimum so the zucchini’s beautiful flavor — mellowed and sweetened by roasting — comes through.

READ: “Can a zucchini dish be life-changing? Try this endlessly riffable one”

That said, this treatment lends itself to so many variations. Top the dish with torn burrata, or spoon some good ricotta on top, then drizzle with your best olive oil. Add dried mint with the thyme leaves before roasting, and finish with some torn fresh mint leaves. Or keep it as simple as written, and simply finish with lemon zest. Garlic-lovers might want to roast a few cloves in their skins with the zucchini, then peel and chop before adding them in at the end. For a different vibe, add raw minced garlic at the end — or black garlic for an umami blast. You could drizzle a little good balsamic vinegar over it. Or shave Parmesan or pecorino on top, or ricotta salata. Or you could skip all cheeses and pile on lots of fresh herbs: parsley, cilantro, basil, mint — maybe even a little fresh oregano.

Not a huge zucchini fan? Try it this way — it just might make you into a believer.

Serves 2 or 3 as a main dish, 4 or 5 as a side dish.

Ingredients

1 1/2 pounds (680 grams) zucchini (3 or 4 medium to large)

4 tablespoons (60 ml) olive oil

1 1/2 tablespoons thyme leaves