Umami
Umami

Neko's Baby Growin'

Roasted Zucchini with Whipped Ricotta Is the Most Delicious

4 servings

portioner

20 minutes

total tid

Ingredienser

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs

4 teaspoons extra-virgin olive oil, divided

1 cup part-skim ricotta

3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon ground pepper

Lemon wedges for serving (optional)

Vejledning

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.

Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.

Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.

When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.

Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Ernæring

Portionsstørrelse

-

Kalorier

98 kcal

Fedt i alt

7 g

Mættet fedt

2 g

Uumættet fedt

5 g

Transfedt

0 g

Kolesterol

10 mg

Natrium

166 mg

Kulhydrater i alt

4 g

Kostfiber

1 g

Sukker i alt

2 g

Protein

5 g

4 servings

portioner

20 minutes

total tid
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