Zucchini with lemony ricotta and herby pesto

Step 1/5

• 1½ zucchini
• salt

• cutting board
• knife
• bowl

Halve the zucchini, cut into pieces, and sprinkle them with salt. Let sit for approx. 30 min., until most of the water is pulled out.

Step 2/5

• 100 g ricotta cheese
• ¼ lemon
• salt
• pepper
• olive oil

• bowl
• fine grater
• cooking spoon

Mix ricotta cheese with the zest of half a lemon. Season with salt, pepper, and a drizzle of olive oil. Mix well to combine.

Step 3/5

• 30 g hazelnuts
• 10 g basil
• 10 g parsley
• ½ clove garlic
• ½ tsp chili flakes
• ½ tbsp honey
• ¼ lemon
• 25 ml olive oil

• frying pan
• blender

Toast the hazelnuts in a pan until golden, approx. 5 min. Let cool, then reserve some basil, parsley, and hazelnuts for garnishing. Add remaining hazelnuts, basil, parsley, garlic, chili flakes, honey, lemon juice, remaining lemon zest, and half of the olive oil in a blender. Blend to a coarse pesto.

Step 4/5

• 25 ml olive oil

• colander
• paper towels
• tongs

Rinse the zucchini with cold water and pat dry with paper towels. Fry them in a frying pan with the remaining olive oil.

Step 5/5

• salt
• pepper

Arrange the ricotta on a plate, place the zucchini on top, and then dot with spoonfuls of pesto. Garnish with reserved parsley, basil, and hazelnuts. Season with salt and pepper to taste and enjoy!

Enjoy your meal!