🥗 Zucchini Ricotta Salad with Basil Pesto

Name: Zucchini Ricotta Salad with Basil Pesto
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Fresh zucchini; 250 g Low-fat quark (ricotta substitute); 80 g Sun-dried tomatoes (in oil); 40 g Basil pesto; 30 g Pine nuts; 20 ml Balsamic glaze

380 kcal · 20 min · 4 servings

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Ingredients

400 g Fresh zucchini
250 g Low-fat quark (ricotta substitute)
80 g Sun-dried tomatoes (in oil)
40 g Basil pesto
30 g Pine nuts
20 ml Balsamic glaze

Instructions

1. Wash the zucchini thoroughly and slice it into long, thin strips (using a vegetable peeler).
2. Cut the sun-dried tomatoes into thin strips.
3. Whisk the quark until smooth and gently mix in half of the pesto.
4. Toast the pine nuts in a pan without oil for approx. 3 minutes until golden brown.
5. Arrange the zucchini strips on plates, add dollops of the quark pesto mixture and the tomato strips.
6. Drizzle the salad with balsamic glaze and sprinkle the toasted pine nuts over it.

Nutrition per serving

kcal: 380
Protein: 18 g · Fett/Fat: 22 g · Carbs: 25 g