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Marinated Zucchini and Tomatoes on Ricotta Toast

Renée Robinson

Ricotta Toast – One of Life’s Great Pleasures!

Look, I’m one of those people who will plop almost anything on a piece of good toast and think it’s one of the best things I’ve ever tasted. Seriously, that’s the way I roll. And if the toast has first been smeared with a spoonful of my homemade ricotta, then I’m over the moon. But if I take just a little more time to give it some consideration, I can make something that’s truly worthy of such accolades.

The mild flavor of zucchini lends itself so well to soaking up the flavors of a marinade. I cooked chunks of zucchini in olive oil to which I’d added sliced garlic. I let them cook for about 10 minutes – until they’d softened, but hadn’t turned to mush. Then I simply added seasonings of salt and pepper, gochugaru flakes ,* and some chopped fresh lemon thyme from my garden. After that I stirred in a little Sonomic Gold Almost Vinegar * and let it sit for an hour or so, giving the zucchini time to meld with those flavorings. While I particularly loved the sweet mildly acidic flavor of the Sonomic Gold Almost Vinegar * in this, you could just as easily use other herbs and vinegars. Chopped fresh basil or oregano,  balsamic or red wine vinegar, etc. would all be good here.

It was then only a matter of slicing up some good tomatoes, seasoning them and dousing them in good olive oil. I’d already lucked into some very good tomatoes this early in the season. So it was a no brainer to use them on these toasts.

I set out bowls of the toppings and let everyone make their own toasts. Here’s how I made mine. I layered a few slices of tomatoes on top of the ricotta on my toast, topped them with a heaping spoonful of that great marinated zucchini with sprinkled scallions on top. 

But first a word about the ricotta. Yes, homemade ricotta is much creamier and more flavorful than supermarket ricotta. Once you make it yourself you will never go back to buying it.  But if you’d like to give this a go without making the ricotta, please make sure you buy whole milk ricotta. Skim milk or low fat ricotta is not going to cut the mustard here. I upped the flavor of the ricotta by stirring in a little fresh lemon zest and back pepper. Those simple ingredients gave it a lovely punch of flavor.

Now, a comment about that toast. All different kinds would work here. I happened to use pan de cristal which I’d made using King Arthur’s wonderful recipe. But toasted ciabatta, baguette, country-style, or sourdough would all work beautifully. You just don’t want a finely crumbed bread that won’t stand up to the toppings. 

I’ll be making a ton of these kinds of toasts throughout the summer. Fresh and fully ripened peaches or nectarines are outstanding on ricotta toast, as are strawberries. Slow roasted tomatoes are classic for a reason. Thin slivers of onion and strips of prosciutto with fresh basil leaves are another way to go. The list is endless. And I love all of them.

A batch of my ricotta doesn’t last long in my house any time of the year, but it gets eaten up even quicker in summer. And I always keep a loaf of good homemade bread in the freezer so that these toasts are easy to put together for a quick lunch or even for dinner when you don’t have the feels for cooking much of anything else. A couple of these easily fill me up and I can’t think of anything I’d rather be eating, although I served these alongside a roast chicken and that was a sensational combination. Either alone or served as a side dish, these toasts are simply wonderful.

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

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Marinated Zucchini and Tomatoes on Ricotta Toast

Recipe by Renée Robinson



Start with good bread, toast it, smear on a spoonful of my recipe for the easiest and creamiest ricotta, layer on sliced tomatoes, then top it with cooked and marinated zucchini. This is good eating, folks!

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  • Extra virgin olive oil

  • 3 medium zucchini, scrubbed and cut into 1/2 inch cubes

  • 2 large garlic cloves, sliced

  • Morton kosher salt

  • Black pepper

  • 2 teaspoons lemon thyme leaves, chopped

  • 1 1/2 teaspoons gochugaru flakes *

  • 1 tablespoon Sonomic Gold Almost Vinegar * or 1/2 tablespoon balsamic vinegar

  • 2 scallions, sliced

  • 1 cup ricotta, preferably my homemade creamiest and easiest ricotta

  • 1 teaspoon grated fresh lemon zest

  • 2 medium tomatoes, sliced

  • Crunchy sea salt

  • 1 loaf baguette, ciabatta, pan de cristal, etc., sliced and lightly toasted


  • Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds. Add the zucchini, 1 teaspoon kosher salt, and cook until softened, but not mushy (about 10 minutes), stirring the pan occasionally. Stir in a few healthy grinds of black pepper, lemon thyme, and gochugaru .* Add the Sonomic Gold Almost Vinegar ,* stir a few times, scraping up any browned bits from the bottom of the skillet, and remove from the heat. Taste for seasoning, spoon into a bowl and let sit until it comes to room temperature. It gets even better if you let it sit and marinate for an hour or so. Sprinkle the sliced scallions on top.
  • Stir the lemon zest and a few grinds of black pepper into the ricotta, saving a little of each for sprinkling on top.
  • Place the sliced tomatoes on a plate and sprinkle with crunchy sea salt, black pepper. Spoon on 2 tablespoons extra virgin olive oil.
  • Spoon some ricotta on each slice of toast, add a few slices of tomatoes and a heaping spoonful of the marinated zucchini. Serve and Enjoy!

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