Crispy Summer Squash with Lemony Ricotta, Chili Oil and Basil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400 degrees F. Turn on the convection setting if you have it.

Step 2

2. Line the summer squash slices on a baking sheet. Sprinkle generously with kosher salt on both sides. Let sit for 10 minutes to draw out the water.

Step 3

3. In a bowl, whisk together the two eggs until combined. On a plate, combine the breadcrumbs and parmesan with a pinch of kosher salt and pepper to taste.

Step 4

4. Dry the summer squash slices off with a paper towel on both sides. Dip the slices into egg wash until fully coated. Transfer the slices to the breadcrumb mixture and coat on both sides, pressing the crumbs into the summer squash. Place in an even layer on a baking dish. Bake for 20-25 minutes, flipping about halfway through. Remove from the oven once they are golden and crispy on both sides.

Step 5

5. While they’re baking, combine the ricotta, lemon zest and lemon juice in a mixing bowl. Add salt and pepper to taste. Spread the lemony ricotta on a plate.

Step 6

6. Plate the zucchini on top of the lemony ricotta. Drizzle chili oil on top. Top with lots of fresh basil. Enjoy!