It is a very visually appealing recipe, nutritious and healthy, as it contains all the elements the body needs, including vitamins, minerals, proteins, and fiber. These zucchini and ricotta skewers with warm roasted mushroom salad are ideal.
60 grams sunflower seeds, chopped and a few whole for decoration.
6 sprigs parsley, chopped
2 cups requesón
2 carrots, cut into medium sticks
600 grams oyster mushrooms, dried apricots without base
1 bunch spinach, washed and disinfected
1 tablespoon soy sauce
2 liters water
pinches salt, and pepper to taste
Preparation
1h
0 mins
Medium
Boil a pot of water, once boiling add a little salt, and immerse the sliced zucchinis until the water boils again, remove with a slotted spoon and refresh in a bowl with ice water. Set aside.
In a pan, add a little olive oil, add the onion, cook for a minute with a little salt, incorporate the ricotta, parsley, and chopped sunflower seeds, mix very well and adjust the seasoning. Set aside.
Spread the zucchini slices, placing the already cooked ricotta mixture on top, roll each one up and pierce with wooden skewers, placing four on each skewer.
Grill the mushrooms with a little oil in the pan on both sides, seasoning with salt and pepper. Do the same with the carrots.
Plate the skewer with carrots, mushrooms, and raw spinach and add some seeds for decoration, dressing with soy sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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