Creamy zucchini with ricotta and almonds

© Photo by Iuliia Ustymenko

My name is Iuliia and I’m a bit obsessed with food, cooking and nutrition.
Today I want to share with you one of the recipes. This low-calorie starter is easy to make and you get an awesome-looking appetizer.

© Photo by Iuliia Ustymenko


1 zucchini
clove of garlic, crushed
leaves of fresh basil
3 tbsp ricotta
1 tbsp flakes of almonds
olive oil
salt and pepper


  1. Cut zucchini into rings and fry in a pan with 1 tablespoons of olive oil and garlic for 3 minutes. Add a little boiled water and cook over medium heat for 5 minutes. Mix cooked zucchini and basil in a blender. Serve to individual cups and put in the freezer for 10–30 minutes.
  2. In a pan gently fry the almonds for a few minutes until it are toasted and golden, careful not to burn them.
  3. Mix the ricotta with chopped basil, salt and pepper.
  4. Put cheese on zucchini mixture. Sprinkled with almonds.

Bon Appetit!

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