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!
CREAMY ZUCCHINI & RICOTTA SPREAD
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)