Baby Summer Squash with Ricotta and Mint

Name: Baby Summer Squash with Ricotta and Mint
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil; 2 lb. mixed baby zucchini, yellow squash, and pattypan squash; 1/2 tsp. kosher salt; tsp. Freshly ground black pepper; 1/4 tsp. crushed red pepper flakes; 1/4 c. torn mint leaves; 1/2 c. ricotta cheese; Whole mint leaves

By Stephanie IzardPublished: Jul 9, 2012

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Yields:

Prep Time:

10 mins

Cook Time:

6 mins

Total Time:

16 mins

Cal/Serv:

133

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Summer veggies are in season, so take advantage with fresh recipes like this, created by former Top Chef champion, Stephanie Izard.

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Ingredients

1 Tbsp. extra-virgin olive oil
2 lb. mixed baby zucchini, yellow squash, and pattypan squash
1/2 tsp. kosher salt
tsp. Freshly ground black pepper
1/4 tsp. crushed red pepper flakes
1/4 cup torn mint leaves
1/2 cup ricotta cheese
Whole mint leaves

Directions

1. Step 1Heat a large skillet over medium-high heat. Add oil and swirl to coat skillet. Add squashes, salt, black pepper, and red pepper flakes. Cook 5 to 6 minutes, stirring frequently, until squashes are tender.
2. Step 2Remove from heat and stir in torn mint leaves. Transfer squash to a serving dish and top with Ricotta. Garnish with mint leaves.