Creamy Zucchini And Ricotta Spread

Creamy Zucchini and Ricotta

Creamy Zucchini and Ricotta

As promised, here is the recipe for one of the dishes from yesterday’s post about Cooking Class. It is super simple, offers lots of versatility, and really nice flavors.

As suggested in yesterday’s post, we would make again and add some chopped artichoke hearts, use this as a base for bruschetta, or make an omelet with it prior to adding the ricotta. Easily adapted  to your tastes.

Hope you enjoy!



In a medium nonstick skillet, heat 1 tbsp. olive oil over medium to medium-high heat.

Add 1 grated medium zucchini, using the large holes of a box grater; add 1 minced garlic clove, and 1/2 tsp of fresh, chopped thyme leaves.

Season with coarse salt and fresh ground pepper. Cook. Stir occasionally until zucchini is tender and golden brown in spots (about 5 minutes).

Transfer mixture to a medium bowl and cool to room temperature. (OR cover and refrigerate up to overnight. Bring to room temperature before continuing to next steps.)

Add 1/2 cup of ricotta , 1 tbsp. lemon zest, and 2 tsps. lemon juice. Stir to combine.

Season with salt and pepper to taste.

Serves 4 (per serving: 75 cals, 5 g. fat, (3 sat.), 4 g. protein, 3 g. carbs, 1 g. fiber) 

(From Martha Stewart)


About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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15 Responses to Creamy Zucchini And Ricotta Spread

  1. paninigirl says:

    Grazie a voi-sounds perfect for a summer appetizer.


  2. Now this is an amazing new idea for zucchini! Sounds so flavorful (and easy too, which I love)!


  3. Debra Kolkka says:

    Yum! I am really looking forward to doing some cooking when I get home ( I am in Helsinki on my way) I have been doing Vergemoli house stuff for so long, cooking will be fun and I will be trying this.


    • Have a safe trip back to Australia. I know you must be a bit sad to leave your stone house unfinished, BUT you will be back there soon. Enjoy cooking again! Hope you enjoy this dish. It seems really versatile.


  4. Looks & sounds like a winner! Just got to include a photo of a zucchini w/the shopping list so John doesn’t bring a yellow squash home again.


  5. sani panini says:

    Yum! Great pic!


  6. Gavin says:

    Absolutely mouth watering, thanks for sharing! Gonna try it this weekend!


  7. What a great idea. This looks and sounds really good!


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