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Zucchini with Peppermint (Curcurica kin Menta)

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1/2 cup zucchini mixture, 1 tablespoon cheese, and 1/3 sheet pane carasau)
Ricotta salata is a firm cheese common on the island. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia (www.gourmetsardinia.com).

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped green onion tops
  • 5 cups cubed zucchini (about 2 pounds)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon sea salt
  • 2 tablespoons torn mint leaves
  • 6 tablespoons freshly crumbled ricotta salata cheese
  • 2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
  • Mint sprigs (optional)

Nutrition Information

  • calories 160
  • fat 5.4 g
  • satfat 1.3 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 6.8 g
  • carbohydrate 23.1 g
  • fiber 3.8 g
  • cholesterol 5 mg
  • iron 2.1 mg
  • sodium 152 mg
  • calcium 77 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.