Zucchini with lemony ricotta and herby pesto
Step 1/3
- 1 bulb eggplant
- ½ clove garlic
- 4 slices mozzarella cheese
- ⅓ cup baby spinach
- ¼ cup cherry tomato
Cut the eggplant into slices about 1cm thick. On top of them, put finely chopped garlic, baby spinach leaves, sliced cherry tomatoes and mozzarella cheese.
Step 2/3
Add salt and pepper to taste
Step 3/3
Place them on a grill or oven until fully cooked
