Light ricotta with grilled zucchini and mint
Light and fragrant, also good as a starter.
Open in the appPer serving
- Calories
- 336 kcal
- Protein
- 19 g
- Carbohydrates
- 13.8 g
- Fat
- 23.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Zucchini240 g
- Part-skim ricotta200 g
- Extra virgin olive oil2 teaspoons
- Mint4 g
- Saltto taste
Contains: lactose,
In season: June – September
Method
- Put a griddle or cast-iron pan over a medium-high heat for 3 minutes.
- Meanwhile wash the courgettes, trim the ends and slice them lengthways about 3 mm thick.
- Grill the slices in a single layer, in batches, for 2 minutes per side, until soft and marked with dark lines.
- Lay them on a plate and dress them while still hot with the extra virgin olive oil, a pinch of salt and the torn mint leaves, so they soak up the flavour.
- Work the light ricotta with a fork until creamy and serve it alongside the courgettes.
This recipe, sized for you
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