Melted Zucchini with Pine Nuts and Basil

Original recipe by: Leslie Brenner

This was inspired by a recipe for Crushed Zucchini in Ottolenghi Simple. In that one, Ottolenghi had you roast the zucchini a little longer, then after letting it drain, mash it with a fork, so it has the consistency of a spread. For my version, I wanted the zucchini to roast to meltiness, but still keep its integrity for an experience of eating a vegetable, rather than a dip. I’ve kept the enhancements to a minimum so the zucchini’s beautiful flavor — mellowed and sweetened by roasting — comes through.

That said, this treatment lends itself to so many variations. Top the dish with torn burrata, or spoon some good ricotta on top, then drizzle with your best olive oil. Add dried mint with the thyme leaves before roasting, and finish with some torn fresh mint leaves. Or keep it as simple as written, and simply finish with lemon zest. Garlic-lovers might want to roast a few cloves in their …