Whipped Ricotta & Tromboncino Crostini brought back my childhood summer in Tehran

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Издатель Sep 2, 2026

Growing up in Tehran, summer meant spending pretty much the entire day playing outside.

I’d ride bikes, play basketball, and basically stay out all day. I was actually the only girl who was always out playing with the boys, which I didn’t think much of at the time. There’s a much bigger conversation there about the gender gap in Iran, but that’s for another day.

Anyways, I’d come home tired, dusty, usually covered in scratches, and one of my favourite summer dinners was my mom’s fried zucchini with fresh bread and yogurt. So simple, but it hit the spot every single time.

Flash forward to last week. I was designing a garden-to-table menu for a gardener, and he had this huge tromboncino ready to harvest.

So I made whipped ricotta crostini topped with thin slices of fried tromboncino.

And as I was frying it, it suddenly took me back to those zucchini dinners. It tasted surprisingly similar to the tiny zucchinis we used to have back home.

Obviously, this version is very different with the zesty ricotta and grilled crostini, but somehow it brought back something I hadn’t thought about in years.

And you can absolutely make this with zucchini too.

The recipe is in the Recipe Hub. Nooshe jaan!

This whipped ricotta crostini is topped with thinly sliced fried tromboncino squash and was originally created for a garden-to-table party using produce harvested from the birthday boy’s own garden. If you’ve never cooked with tromboncino before, zucchini makes an easy substitute.

Creamy, zesty ricotta, crispy grilled bread and tender summer squash make these crostini a great summer appetizer, passed bite, garden-party dish or way to use an abundance of zucchini.

#zucchini #iran #gardentotable #privatechef #summer