Lightly grilled zucchini strips are layered with creamy ricotta and finished with a simple basil pesto for a side that’s both nourishing and truly delicious. Rich in healthy fats and nutrients, it’s a versatile addition to any meal and a simple way to bring more vegetables to your plate!
Time to make: 20 minutes
Serves: 4 (as a side)
Ingredients:
- 2 zucchini
- 2 tbsp extra virgin olive oil
- 200g (7 oz) smooth ricotta
- ½ lemon, to serve
- Sea salt and black pepper, to taste
Pesto:
- 1 bunch basil, 2 cups packed leaves (approximately 35g)
- ⅓ cup (45g) toasted pine nuts
- ½ cup (40g) grated parmesan cheese
- 1 garlic clove, peeled
- ⅓ cup extra virgin olive oil
Method:
To make the pesto, combine the basil leaves, pine nuts, grated parmesan, garlic cloves, and extra virgin olive oil in the bowl of a food processor. Add a pinch of sea salt and some black pepper and pulse until the pesto comes together. If the mixture is too chunky, add an extra drizzle of olive oil.
Slice the zucchinis into long strips, around ¼ inch/5 mm thick. Brush with extra virgin olive oil and season with sea salt and black pepper.
Heat a grill pan over a medium-high heat. Cook the zucchini for 3-4 minutes, or until cooked through. Set aside.
Spread the smooth ricotta onto a serving plate. Place the grilled zucchini on top. Spoon the pesto over the top and finish with a squeeze of lemon juice. Serve immediately.
