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🍽️ Grilled Zucchini with Topping

67 kcal · 30 min · 4 servings

Ingredients

• 400 g green zucchini (2 green zucchini)
• 400 g yellow zucchini (2 yellow zucchini)
• salt
• pepper (from the mill)
• 1 tbsp olive oil
• 250 g large red bell peppers (1 large red bell pepper)
• 2 garlic cloves
• 1 white onion
• 0.5 bunch oregano
• 100 g ricotta
• 2 tsp ketchup
• 1 tbsp ajvar
• 1 tbsp milk (1.5% fat)

Instructions

1. 1. Wash the yellow and green zucchinis thoroughly.
2. 2. Dry them with a cloth.
3. 3. Cut the zucchinis in half lengthwise.
4. 4. Scrape out the seeds with a teaspoon.
5. 5. Season the zucchini halves with salt and pepper.
6. 6. Place them in a large aluminum grilling pan with the cut side facing up.
7. 7. Brush the zucchini with half of the olive oil.
8. 8. Grill them for about 8 minutes.
9. 9. Turn the zucchini halves over.
10. 10. Brush them with the remaining oil.
11. 11. Grill them for another 3 to 4 minutes.
12. 12. Cut the bell pepper in half lengthwise.
13. 13. Remove the seeds and wash the pepper.
14. 14. Finely dice the bell pepper.
15. 15. Place the diced pepper into a bowl.
16. 16. Peel the garlic.
17. 17. Press the garlic through a garlic press into the bowl.
18. 18. Peel the onion.
19. 19. Finely dice the onion.
20. 20. Wash the oregano.
21. 21. Shake it dry.
22. 22. Pluck the leaves from the stems.
23. 23. Set aside some leaves for garnish.
24. 24. Add the remaining oregano and onion cubes to the bowl.
25. 25. Add ricotta and ketchup to the bowl.
26. 26. Stir everything with the milk until creamy.
27. 27. Season the mixture with salt and pepper to taste.
28. 28. Place the grilled zucchini halves on plates.
29. 29. Spread the ricotta topping over them.
30. 30. Sprinkle with the reserved oregano leaves.
31. 31. Serve the zucchini immediately.

Nutrition per serving

• kcal: 67
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 5 g