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Zucchini with lemony ricotta and herby pesto

Based on 7 ratings
Sponsored

“Use whichever zucchini you can find, whether they are green or yellow.”

Difficulty

Easy 👌
15
min.
Preparation
15
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
zucchinis
200 g ricotta cheese
lemon
20 g basil
20 g parsley
1 clove garlic
60 g hazelnuts
1 tbsp honey
1 tsp chili flakes
100 ml olive oil
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls
  • fine grater
  • cooking spoon
  • frying pan
  • blender
  • colander
  • paper towels
  • tongs

Nutrition per serving

Cal
433
Protein
10 g
Fat
39 g
Carb
15 g
  • Step 1/5

    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.
    • zucchinis
    • 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

    Mix ricotta cheese with the zest of half a lemon. Season with salt, pepper, and a drizzle of olive oil. Mix well to combine.
    • 200 g ricotta cheese
    • ½ 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

    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.
    • 60 g hazelnuts
    • 20 g basil
    • 20 g parsley
    • 1 clove garlic
    • 1 tsp chili flakes
    • 1 tbsp honey
    • ½ lemon
    • 50 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

    Rinse the zucchini with cold water and pat dry with paper towels. Fry them in a frying pan with the remaining olive oil.
    • 50 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

    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!
    • 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!