Sautéed Zucchini with Nutty Tofu Ricotta

🥘 Ingredients

• medium zucchini 18-21 oz
• extra virgin olive oil 2 tbsp
• Kosher
• Aleppo pepper or red pepper flakes ½ tsp
• fat garlic cloves 4
• can chickpeas or white beans 1
• medium lemons ½
• medium lemons 2
• extra-firm tofu or firm tofu 1
• nutritional yeast ½ cup
• pine nuts 0.33 cup
• garlic cloves 3
• white miso 2 ½ tbsp
• extra virgin olive oil 1 tbsp
• fresh mint leaves 1 handful
• fresh basil leaves 1 handful
• Sourdough baguette to serve or bread of choice 4

1. 1

   For the herby zucchini: medium zucchini , extra virgin olive oil , Kosher salt and freshly cracked black pepper, Aleppo pepper or red pepper flakes , fat garlic cloves , can chickpeas or white beans , medium lemons . For the nutty tofu ricotta, divided: medium lemons , extra-firm tofu or firm tofu , nutritional yeast , pine nuts , garlic cloves , white miso , extra virgin olive oil . For the for serving:: fresh mint leaves , fresh basil leaves , Sourdough baguette to serve or bread of choice .
2. 2

   Cut each zucchini lengthwise into quarters, then cut each quarter crosswise into ¾-inch (2 cm) chunks.
3. 3

   Heat a 12-inch (30 cm) frying pan over medium-high heat for 2 minutes. Add the oil, and once shimmering, add the zucchini, 1 tsp kosher salt, black pepper to taste, and chili flakes (if using). Cook for 10-15 minutes , stirring occasionally, until the zucchini is browned and breaking down. If it starts to char, lower the heat to medium. Lower the heat to medium-low. Add the garlic and cook for 2 minutes, stirring frequently or until fragrant. Stir in the chickpeas/beans and 1/2 tsp kosher salt, and toss to coat them in the zucchini and garlic. Off the heat, add a few squeezes of lemon juice, and season with salt and pepper to taste.
4. 4

   While the zucchini cooks, make the Nutty Tofu Ricotta. Zest 1 lemon, then juice 2 lemons to get 1/4 cup juice. Drain the tofu and break it into chunks. Add the tofu to a food processor with the lemon zest and lemon juice, nutritional yeast, pine nuts, garlic, miso, 1/2 tsp kosher salt, black pepper to taste, and olive oil. Blend until smooth, scraping down the sides as needed. Taste, adding more nutritional yeast for cheesy flavor, lemon juice for acidity, or salt as needed. Store half of the ricotta ( timer 1/3 cup) for the Ricotta & Pesto Flatbreads in an airtight container in the fridge for about 1 week.
5. 5

   Spread the Nutty Tofu Ricotta across plates. Top with the Herby Zucchini, mint, and basil. Scoop up with sourdough baguette.