Name: Zucchini and Ricotta Skewers with Warm Roasted Mushroom Salad
Prep time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 3 zucchinis, long sliced very thinly.; 50 milliliters extra virgin olive oil; 1/4 onions, finely chopped; 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

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.