Delicious & Easy

Marinated Summer Squash with Toasted Walnuts and Almond Ricotta

As versatile as winter varieties, summer squash come in all shapes, sizes, and flavors. From the trusty zucchini to the adorable pattypan and everything in between, this vitamin-rich summer crop should definitely find its way to your table!

Ingredients for

Marinated Summer Squash with Toasted Walnuts and Almond Ricotta

1 cup blanched slivered almonds

1⁄8 cup plain vegan yogurt

1⁄3 cup water

1 tablespoon lemon juice

1⁄2 tablespoon white vinegar

1⁄2 teaspoon salt

1⁄4 cup raw walnuts

1⁄3 cup extra-virgin olive oil, divided

1 tablespoon white balsamic vinegar

1 teaspoon red pepper flakes

1 clove garlic, minced

1 tablespoon maple syrup

Salt and pepper to taste

2 sprigs mint

3 zucchini and yellow squash, cut in half lengthwise

1 teaspoon lemon zest

1⁄4 cup torn fresh basil

Lemon juice

Serves 4–6

Instructions for

Marinated Summer Squash with Toasted Walnuts and Almond Ricotta

Make the almond ricotta: Soak blanched almonds overnight in cool water or give them a quick soak for 30 minutes in hot water and strain the water just before using. Add almonds, yogurt, water, lemon juice, white vinegar, and salt to a high-speed blender and process until almost smooth but still slightly grainy. Adjust seasoning to taste and add more water if needed for desired texture. Refrigerate until ready to use. Optional: Add nutritional yeast for a deeper flavor.

Toast the walnuts: In a skillet over medium heat, toast walnuts for 2 to 5 minutes, stirring occasionally until aromatic (being careful not to burn them), and set aside.

Make the dressing: In a large mixing bowl, combine 2 tablespoons of the olive oil, white balsamic vinegar, pepper flakes, garlic, maple syrup, salt, and pepper, and stir to combine. Lightly pound or smack mint leaves with a mortar or the back of a spoon to release oils and add them to the dressing.

Make the summer squash: Heat 2 tablespoons of olive oil in a large skillet (cast-iron preferred) over medium-high heat. Add squash, flat side down, in a single layer. Cook for 5 minutes or until golden brown, moving around as needed to avoid sticking and to cook evenly. Reduce heat and cover; cook until tender, 10 to 15 minutes. Transfer squash to a cutting board and allow to cool for a few minutes before slicing into 2- to 3-inch pieces.

Add squash to the dressing and toss until evenly coated. Remove mint sprigs and set aside. Allow squash to marinate for 10 minutes, tossing occasionally. Add lemon zest to the almond ricotta and spread over a serving plate. Layer the squash over the ricotta and top with toasted walnuts, mint leaves, torn basil, and a squeeze of extra lemon juice. Drizzle with olive oil and salt and enjoy! Optional: Serve with toast, polenta, or pasta.

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Edible San Diego Summer 2022 Issue 66
Cover image by Dave Rudie.

Published in the print edition of Edible San Diego's summer 2022 issue.

Read issue 66 online now.