Zucchini with lemony ricotta and herby pesto

Zucchini with lemony ricotta and herby pesto

Based on 25 ratings

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

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

30 min

Ingredients

2Servings
zucchini
100 g
ricotta cheese
½
lemon
10 g
basil
10 g
parsley
½ clove
garlic
30 g
hazelnuts
½ tbsp
honey
½ tsp
chili flakes
50 ml
olive oil
olive oil
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal433
Fat39 g
Protein10 g
Carb15 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.
    • 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

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

    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.
    • 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

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

    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!

  • Enjoy your meal!

    Zucchini with lemony ricotta and herby pesto

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