Roasted Zucchini with Ricotta

Mauricio Eggleton
This easy recipe for roasted zucchini with ricotta is a great option to enjoy as a snack or for a light dinner in your weekly menu. Preparing these roasted zucchinis is a practical, quick, and economical way to get into the ketogenic diet. These zucchinis are low in sodium and low in fat!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 zucchinis, elongated
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 50 grams requesón
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoons lime juice, seedless
  • 2 cups spinach, leaves
  • 1/2 cups basil, leaves
Preparation
25 mins
10 mins
Low
  • On a cutting board, cut the ends off the zucchinis, slice them lengthwise, and brush them with olive oil. Season with salt and pepper.
  • On a grill heated to medium temperature, place the zucchini slices and grill on both sides for about 5 minutes. Remove from heat and set aside.
  • In a bowl, mix the ricotta, parsley, and lemon juice until combined.
  • Lay the zucchini slices on a board, place half a spoonful of the previous mixture about 2 centimeters from the edge of the zucchini. Top with baby spinach leaves to taste and add a basil leaf. Roll it up.
  • Serve immediately and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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