Zucchini Crostini With Ricotta and Mint
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound zucchini
- 1cup ricotta
- 2tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
- Toasted crostini, bruschetta or any crusty bread
Preparation
- Step 1
Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
- Step 2
Serve on toasted crostini, bruschetta or any crusty bread.
- Step 3
Use mint for garnish.
Private Notes
Comments
I rubbed the crostini with split garlic cloves. This makes a lot and we have over half left over for salad. I made homemade ricotta several days before which dried out so I added some very fruity olive oil to it to moisten it...great. A real hit, all around.
Drain the zucchini first, otherwise it will become too watery.
Delicious. I reduced the amount of zucchini by half, and added 1/2 clove of pureed fresh garlic. I mixed in shredded mint instead of using it as a garnish
Salted and drained the zucchini first, and added lemon zest, garlic powder, and Calabrian chili for a bit more flavor. Great and quick way to use up zucchini!
Too much ricotta imo
Easy, quick and and a nice presentation. I used a sour dough bread , added some arugula under the zucchini ricotta mixture. It made a nice guest lunch. Tasty.