Zucchini with Ricotta, Mint, and Basil
Zucchini with Ricotta, Mint, and Basil requires around 25 minutes from start to finish. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 373 calories, 17g of protein, and 29g of fat per serving. This recipe serves 4. For $2.92 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by Leites Culinaria. 191 person were glad they tried this recipe. It works well as a rather cheap main course. A mixture of zucchini, olive oil, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns an outstanding spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Roasted Zucchini with Ricottan and Mint, Sauteed Zucchini With Mint & Ricotta, and Zucchini, Mint & Ricotta Frittata.
Servings: 4
Preparation duration: 25 minutes
Ingredients:
1 small bunch fresh basil, leaves only
1 small bunch fresh mint, leaves only
Juice of 1 lemon
Extra-virgin olive oil
1/2 cups pecorino cheese shavings
12 ounces ricotta salata cheese, fresh if possible, broken into chunks
Salt and freshly ground black pepper
6 medium zucchini
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Have everything ready and on hand because you will layer the dish as you cook it.2. Cut the zucchini into rounds about 1/4 inch thick. Heat 2 tablespoons olive oil in a large pan and cook the zucchini, in batches, until golden on each side and tender throughout. Season the zucchini with salt and pepper. Transfer the zucchini to a broad, shallow serving bowl and cook the next batch, adding more olive oil to the pan as needed.3. When you have a layer of zucchini in the bowl, layer some ricotta, pecorino, and herbs on top, then add a good squeeze of lemon and a drizzle of extra-virgin olive oil. Continue like this until you’ve layered all the zucchini and finish with some herbs and shavings of pecorino and drizzle with a bit of extra- virgin olive oil. Serve while still warm or at room temperature.
Step by step:
1. Have everything ready and on hand because you will layer the dish as you cook it.
2. Cut the zucchini into rounds about 1/4 inch thick.
3. Heat 2 tablespoons olive oil in a large pan and cook the zucchini, in batches, until golden on each side and tender throughout. Season the zucchini with salt and pepper.
4. Transfer the zucchini to a broad, shallow serving bowl and cook the next batch, adding more olive oil to the pan as needed.
5. When you have a layer of zucchini in the bowl, layer some ricotta, pecorino, and herbs on top, then add a good squeeze of lemon and a drizzle of extra-virgin olive oil. Continue like this until you’ve layered all the zucchini and finish with some herbs and shavings of pecorino and drizzle with a bit of extra- virgin olive oil.
6. Serve while still warm or at room temperature.
Nutrition Information:
covered percent of daily need
