skish
IT

Whole wheat toast with ricotta, grilled courgette and mint

Soft and crunchy, with the fresh scent of mint.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Whole wheat toast with ricotta, grilled courgette and mint

Per serving

Calories
135 kcal
Protein
7.4 g
Carbohydrates
17.5 g
Fat
4.1 g

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

Ingredients

For 1 serving

  • Whole wheat bread1 slice
  • Part-skim ricotta50 g
  • Zucchini60 g
  • Mintto taste
  • Lemon zestto taste
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Heat a griddle or ridged pan well over high heat.
  2. Meanwhile wash and trim the courgette and cut it lengthways into thin slices, about 3 mm.
  3. Grill the slices for 2 minutes per side, until soft with good griddle marks; salt lightly.
  4. Toast the wholemeal bread on the same griddle for 2 minutes per side, until crisp.
  5. Mix the ricotta with a pinch of salt, spread it on the bread and top with the courgettes, the torn mint leaves and a little grated lemon zest.

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