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🥖 Bruschetta with Ricotta and Zucchini

290 kcal · 20 min · 4 servings

Ingredients

• 4 Scheiben Ciabatta bread
• 120 g Ricotta (full fat)
• 100 g Zucchini
• 5 ml Lemon (juice)
• 15 ml Olive oil
• 2 g Salt
• 1 g Sugar

Instructions

1. 1. Slice the zucchini into very thin slices or strips (e.g., using a vegetable peeler).
2. 2. Toss the zucchini with 5 ml olive oil, salt, and sugar in a small bowl.
3. 3. Cook the zucchini in a hot skillet for 2–3 minutes per side until soft and lightly browned. Remove from the skillet.
4. 4. Mix the remaining 10 ml olive oil and lemon juice into the ricotta.
5. 5. Toast the ciabatta slices in a toaster or grill until crispy.
6. 6. Spread the seasoned ricotta cream evenly over the toast slices.
7. 7. Top each slice with the cooked zucchini.
8. 8. Serve the bruschetta immediately while still warm.

Nutrition per serving

• kcal: 290
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 28 g