Neko's Baby Growin'
Roasted Zucchini with Whipped Ricotta Is the Most Delicious
4 servings
porciones20 minutes
tiempo totalIngredientes
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)
Instrucciones
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.
Nutrición
Tamaño de la Porción
-
Calorías
98 kcal
Grasa Total
7 g
Grasa Saturada
2 g
Grasa No Saturada
5 g
Grasa Trans
0 g
Colesterol
10 mg
Sodio
166 mg
Carbohidratos Totales
4 g
Fibra Dietética
1 g
Azúcares Totales
2 g
Proteína
5 g
4 servings
porciones20 minutes
tiempo total