8 medium zucchini (3 lbs.), cut into 1/2 -inch cubes
2 Tbsps. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
1 tsp. crushed red pepper
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
2 tsps. fresh lemon juice
Mint leaves for garnish
Preheat oven to 450º F. Spread zucchini on two baking sheets. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper. Roast 18 minutes, or until zucchini edges are browned.
Sprinkle zucchini with crushed red pepper, cumin, and fennel seeds; roast another 2 minutes, until fragrant. Transfer zucchini to a bowl. Toss with the lemon juice and season with salt.
Dollop the ricotta alongside the zucchini and drizzle with olive oil. Garnish with mint leaves, and serve.
By Chef Sheamus Feeley of the Long Meadow Ranch Winery & Farmstead Restaurant; Contributed by Ellen Swandiak, our Hip Hostess columnist