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Roasted Zucchini with Celery Leaves, Dill, Balsamic Reduction and Almond Milk Ricotta

Roasted Zucchini with Celery Leaves, Dill, Balsamic Reduction and Almond Milk Ricotta Recipe Print

Roasted Zucchini with Celery Leaves, Dill, Balsamic Reduction and Almond Milk Ricotta

Grilled zucchini would also work for this recipe. Or make a no-cook salad by shaving the zucchini into super thin ribbons (about 1/16 inch thick).

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x


  • 2 large zucchini, ends trimmed and quartered lengthwise, then cut into 1/2” pieces
  • 3 scallions, trimmed and sliced on a diagonal
  • Kosher salt, freshly ground black pepper
  • 1 cup balsamic vinegar
  • 1 cup lightly packed celery leaves, chopped very fine (substitute parsley if celery leaves aren’t available)
  • 1 garlic clove, minced
  • Crushed red pepper flakes
  • 1/2 cup lightly packed fresh dill, chopped
  • 8 oz almond milk ricotta


  1. Preheat oven with cast iron skillets inside to 450° F.
  2. Place zucchini pieces in colander and sprinkle with 1 teaspoon salt. Let drain for 30 minutes, then blot away excess salt and moisture.
  3. Place scallions in a bowl with ice water for 20 minutes. This will make them mild and crisp. Drain and pat dry.
  4. While zucchini drains and scallions bathe, heat balsamic vinegar in a small sauce pan until simmering. Reduce heat and continue at a low simmer until volume is about half, 15 – 30 minutes. Remove from burner, allow to cool slightly and transfer to a glass jar to come to room temperature.
  5. Transfer blotted zucchini to a large bowl. Drizzle with 2 tablespoons olive oil and top with a few grinds of black pepper. Toss to coat.
  6. Carefully remove preheated skillets from oven and evenly distribute zucchini between pans. Roast zucchini until tender, 8 to 10 minutes. Remove from oven and return to bowl.
  7. While zucchini is still hot, mix in celery leaves to wilt and minced garlic to mellow its flavor. Sprinkle with 1/4 teaspoon red pepper flakes.
  8. Once zucchini is cooled to room temperature, drizzle with a few tablespoons of the balsamic reduction. Mix in chopped dill. Taste and adjust seasonings.
  9. Divide between plates and top with almond milk ricotta plus more red pepper flakes and chopped dill.


Store remaining balsamic glaze in an airtight container in the fridge for up to 2 weeks. Balsamic reduction can be made ahead and brought to room temperature before using.

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How to Make Balsamic Glaze

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