Ingredients
| 2 | md. zucchini, sliced into paper-thin lengthwise slices or | | rounds | | 2 tsp. | 10 mL freshly grated lemon zest | | 1/2 cup | 125 mL Tre Stelle® Ricotta Cheese, Extra Smooth | | 1 tbsp. | 15 mL capers (optional) | | 1 tbsp. | 15 mL Italian flat leaf parsley, coarsely chopped | | 1 tbsp. | 15 mL fresh savoury, coarsely chopped | | 1/4 cup | 50 mL extra-virgin olive oil | | 2 tbsp. | 30 mL pine nuts, toasted (optional) | | 1 tbsp. | 15 mL flaky sea salt | | 2 tsp. | 10 mL freshly ground black pepper |
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Instructions
In a medium bowl combine zucchini rounds and lemon zest; toss to coat. Arrange zucchini on a platter, slightly overlapping the slices. Dollop teaspoonfuls of Ricotta onto zucchini; top with capers, parsley, savoury and pine nuts. Drizzle with olive oil and sprinkle with salt and black pepper.
Makes 6 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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