Zucchini Crostini With Ricotta and Mint

By Mark Bittman

Updated September 9, 2025

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
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Total Time
10 minutes
Rating
4(123)
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Ingredients

  • 1 pound zucchini

  • 1 cup ricotta

  • 2 tablespoons olive oil

  • Juice of 1 lemon

  • Salt and pepper

  • Toasted crostini, bruschetta or any crusty bread

Ingredient Substitution Guide

Preparation

  1. Step 1

    Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.

  2. Step 2

    Serve on toasted crostini, bruschetta or any crusty bread.

  3. Step 3

    Use mint for garnish.

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Ratings

4 out of 5
123 user ratings
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Comments

Michael Anderson

Drain the zucchini first, otherwise it will become too watery.

Lauren

I rubbed the crostini with split garlic cloves. This makes a lot and we have over half left over for salad. I made homemade ricotta several days before which dried out so I added some very fruity olive oil to it to moisten it...great. A real hit, all around.

Meri

Delicious. I reduced the amount of zucchini by half, and added 1/2 clove of pureed fresh garlic. I mixed in shredded mint instead of using it as a garnish

Christopher

I made this twice. The first time I followed the recipe; the zucchini gave off a lot of water and the result was soupy. The second time I used the finest julienne setting on my mandoline. I heavily salted the zucchini, let it drain, then squeezed it out and wrapped it in a linen towel. I then added the juice and zest of the lemon; the olive oil; chiffonades of both mint and basil and enough ricotta to bind it together - about 0.5 cup. The result was outstanding

Peter D

Christopher's method is spot-on. Made for guests last night to raves. My only change to it was to top the crostata with mint chiffonade rather than mixing directly in.

Anna

This recipe was extremely easy. I toasted sourdough bread with olive oil on a griddle and rubbed with garlic. I would recommend using a whipped ricotta… Also, I drizzled with hot honey, which was a big hit. Maybe add a sprinkle of spring peas next time?

DM83

Salted and drained the zucchini first, and added lemon zest, garlic powder, and Calabrian chili for a bit more flavor. Great and quick way to use up zucchini!

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