skish
IT

Rye toast with turkey, ricotta and grilled zucchini

Griddled zucchini and creamy ricotta with turkey breast.

  • 12 min
  • 1 serving
  • Italian cuisine
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Rye toast with turkey, ricotta and grilled zucchini

Per serving

Calories
239 kcal
Protein
15.1 g
Carbohydrates
29 g
Fat
6.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread50 g
  • Sliced turkey breast40 g
  • Part-skim ricotta50 g
  • Zucchini80 g
  • Mintto taste
  • Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

  1. Heat a griddle or non-stick pan over high heat. Meanwhile, wash and trim the courgette and slice it lengthways about 3 mm thick.
  2. Grill the slices for 2 minutes per side, until soft and well marked.
  3. Put them on a plate and season straight away with a pinch of salt and a few torn mint leaves.
  4. Toast the rye bread for 2–3 minutes, until crisp, spread it with the light ricotta and top with the courgettes and turkey breast.

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