appetizer
Blistered Zucchini Toasts with Ricotta and Basil Oil
Blistering zucchini isn't about endless caramelization; the goal is speed and texture. High heat curls the edges, deepens sweetness, and leaves just enough bite. This is zucchini at its best—summer distilled into crisp edges and tender middles, ready to layer onto toast.
You can make the basil oil while the zucchini cools—or even the day before, since it keeps well refrigerated. If ricotta isn’t your thing, try whipped feta or thick Greek yogurt. Serve these at the start of a meal with glasses of cold rosé, and you'll wonder why you ever needed chèvre-stuffed dates in June.
Do Ahead
The basil oil can be prepared a day in advance and stored in an airtight container in the fridge. Bring to room temperature before using.
Ingredients
- 3 medium zucchini (about 1 lb) (Trimmed and sliced into 1/4-inch rounds)
- 3 tbsp extra-virgin olive oil (Plus more for serving)
- Kosher salt
- 1/2 cup fresh ricotta (Room temperature)
- 4 slices country bread (1/2-inch thick, toasted)
- 1/2 cup fresh basil leaves
- 2 tbsp pine nuts (Lightly toasted)
- Juice of half a lemon (Freshly squeezed)
- Flaky sea salt (For finishing)
- Freshly cracked black pepper (To taste)
What Done Looks Like
The zucchini is done when the edges curl slightly and the centers are browned but not mushy. They should still feel firm when pressed lightly with the back of a spoon.
Instructions
- 01 Heat 2 tablespoons of olive oil in a large cast-iron or stainless steel skillet over high heat until shimmering but not smoking.
- 02 Add the zucchini slices in a single layer, working in batches if needed. Cook without moving them for 2–3 minutes, until the undersides are browned and blistered in spots. Flip and cook the other side for another 1–2 minutes.
- 03 Season the zucchini with kosher salt as they cook, then transfer to a paper towel-lined plate to cool slightly.
- 04 While the zucchini cools, make the basil oil. In a small blender or food processor, combine the basil leaves, pine nuts, remaining 1 tablespoon of olive oil, and a pinch of kosher salt. Blend until smooth, scraping down the sides as needed.
- 05 Drizzle the lemon juice into the basil oil and blend again briefly, tasting and adjusting with more lemon or salt if necessary.
- 06 Spread the ricotta evenly over the toasted bread slices, leaving slight borders at the edges to catch the zucchini juices.
- 07 Layer 5–6 zucchini rounds over the ricotta on each toast, slightly overlapping them for visual appeal and even coverage.
- 08 Drizzle each toast with the basil oil, letting some seep into the ricotta. Sprinkle with flaky salt and black pepper for sharp contrast.
- 09 Serve immediately while the toast is warm and the zucchini still feels fresh. If desired, pass extra basil oil at the table.
If It Goes Sideways
- Zucchini releases too much liquid during cooking—make sure the pan is hot enough to sear, and don’t overcrowd the slices.
- Basil oil turns bitter—blend briefly and avoid overheating the leaves while processing.
- Ricotta feels watery on the toast—drain it in a fine-mesh sieve for 15 minutes if it seems too loose.
Nutrition (per serving) Estimated
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