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.

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

3/4 teaspoon salt

Freshly ground black pepper

1/4 teaspoon Aleppo pepper

A small handful of torn basil leaves

1 1/2 tablespoons toasted pine nuts

Instructions

1. Heat the oven to 425 F / 218 C with a rack in the top third of the oven. Trim the zucchini, slice each in half vertically, then cut each half on the diagonal in roughly 1-inch / 2.5 cm pieces. If any of the pieces are much bigger than bite-size (they will be if your zucchini are fat), cut those pieces in half.

2. Put the zucchini pieces in a bowl with the olive oil, thyme leaves, salt, black pepper and Aleppo pepper, and toss to combine.

3. Line a sheet pan with a piece of parchment, and turn the zucchini pieces out onto it. Arrange them so they’re skin-side down, in one layer. Roast for 25 minutes, or until they’re just starting to get brown on the tips and edges, and they’re soft in the middle.

4. Place a colander over a bowl and use a slotted spoon to transfer the zucchini to the colander. Press gently on the zucchini with the back of the slotted spoon, so that most of the pieces are slightly crushed — don’t mash. Leave the zucchini to drain for about 5 minutes. Transfer to a serving plate or bowl (discarding the drained liquid), taste and adjust seasoning. The zucchini can be eaten immediately or at room temperature; scatter the basil and pine nuts over it just before serving.