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🍽️ Grilled Zucchini with Ricotta Tomato Cream

196 kcal · 30 min · 4 servings

Ingredients

• 300 g small green zucchini (2 small green zucchini)
• 150 g yellow small zucchini (1 yellow small zucchini)
• 3 tbsp olive oil
• salt
• pepper
• 30 g marinated dried tomatoes
• 30 g green olives (pitted)
• 0.5 bunch basil
• 175 g ricotta
• 1 dried chili pepper
• 20 g pine nuts
• 20 g arugula (0.25 bunch)

Instructions

1. 1. Wash the zucchini thoroughly and cut off the hard ends.
2. 2. Slice the zucchini lengthwise into approx. 5 mm thick slices using a vegetable peeler or mandoline.
3. 3. Place the zucchini slices on a baking sheet.
4. 4. Brush the slices lightly with oil.
5. 5. Season the zucchini with salt and pepper.
6. 6. Preheat the oven to 220 °C (conventional 200 °C, gas mark 3–4).
7. 7. Bake the zucchini for 8 minutes on the middle rack.
8. 8. Remove the zucchini from the oven and let them cool down.
9. 9. Drain the sun-dried tomatoes well.
10. 10. Finely chop the olives.
11. 11. Wash the basil and shake it dry.
12. 12. Pluck the basil leaves from the stems.
13. 13. Finely chop the basil leaves.
14. 14. Finely chop the drained tomatoes.
15. 15. Mix the tomatoes, olives, and basil with the ricotta in a bowl.
16. 16. Season the ricotta mixture with salt, pepper, and crumbled chili pepper.
17. 17. Toast the pine nuts in a pan without adding extra fat.
18. 18. Clean and wash the arugula.
19. 19. Spin-dry the arugula.
20. 20. Place the cooled zucchini slices on the plates.
21. 21. Take two tablespoons and moisten them slightly.
22. 22. Scoop quenelles out of the ricotta mixture using the moistened spoons.
23. 23. Place the ricotta quenelles next to the zucchini on the plates.
24. 24. Garnish the dish with the toasted pine nuts and arugula.

Nutrition per serving

• kcal: 196
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 6 g