Creamy Zucchini and Ricotta Spread
Once again, here is another fabulous recipe from the Jan/Feb edition of Everyday Food with Martha Stewart! This light creamy spread will satisfy your taste-buds and your stomach; 75 calories; 5g fat (3g sat fat); 4g protein; 3g carb; 1g fiber. The day I made this recipe I just happened to have all the ingredients on hand. I needed to use up the remaining ricotta in my refrigerator and I had one zucchini that was on its last leg.
I whipped this recipe up before dinner, and it was equal parts satisfying and healthy! I slathered some of the spread on a few pieces of baguette and placed them in the toaster oven for a few minutes. I can’t wait to make this spread the next time I have friends and family over for dinner!
Source: EveryDay Food Jan/Feb Edition
Prep Time: 10-15 minutes
Cook Time: 5 minutes
1 tsp extra-virgin olive oil
1 medium zucchini, grated
1 garlic clove, minced
1/2 tsp fresh thyme leaves
coarse salt and ground pepper
1/2 cup ricotta
1 tbsp lemon zest
2 tsp lemon juice
1. In a medium nonstick skillet, heat 1 teaspoon extra-virgin olive oil over medium-high. Add 1 medium zucchini, grated on the large holes of a box grater, 1 garlic clove, minced, and 1/2 teaspoon fresh thyme leaves; season with coarse salt and ground pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 4 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing).
2. Add 1/2 cup ricotta, 1 tablespoon lemon zest, and 2 teaspoons lemon juice and stir to combine. Season with salt and pepper. Serve with toasted baguette.
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