Roasted Zucchini with Ricotta

Name: Roasted Zucchini with Ricotta
Prep time: 35 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 08-01-2021

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.