Roasted Zucchini with Fresh Yogurt and Mint
Last night, inspired by the new issue of Food & Wine that arrived in the mail, I made this dish. The recipe was marked as a staff favorite, which is always a good indication of it's quality. The only change I made was substituting plain whole milk yogurt for the ricotta. To thicken it I let it drain through a cheesecloth lined sieve for about a half an hour and it ended up nice and creamy. The yogurt and mint helped tame the heat of the red pepper flakes nicely. Nick and I both thought this was delightfully tasty and a great way to use up some zucchini that are sure to be coming fast and furious from the garden in the upcoming weeks.
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