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Neko's Baby Growin'

Roasted Zucchini with Whipped Ricotta Is the Most Delicious

4 servings

분량

20 minutes

총 시간

재료

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)

방향

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.

영양 정보

1회 제공량

-

칼로리

98 kcal

지방 전체

7 g

포화 지방

2 g

불포화 지방

5 g

트랜스 지방

0 g

콜레스테롤

10 mg

나트륨

166 mg

탄수화물 전체

4 g

식이섬유

1 g

총 당류

2 g

단백질

5 g

4 servings

분량

20 minutes

총 시간
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