Creamy zucchini with ricotta and almonds
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.
clove of garlic, crushed
leaves of fresh basil
3 tbsp ricotta
1 tbsp flakes of almonds
salt and pepper
- 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.
- In a pan gently fry the almonds for a few minutes until it are toasted and golden, careful not to burn them.
- Mix the ricotta with chopped basil, salt and pepper.
- Put cheese on zucchini mixture. Sprinkled with almonds.
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