Photo: Randy Mayor; Styling: Leigh Ann Ross
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 (

How to Make It

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.

Ratings & Reviews


August 13, 2015
Way tastier than I expected! Didn't need the bread. Will definitely make again

Kate09's Review

March 25, 2010
Loved this. I used Feta instead of ricotta salata and I skipped the bread. Very good with a greek dinner.