Creamy Zucchini and Ricotta Spread


    • 1 teaspoon extra-virgin olive oil
    • 1 medium zucchini, grated on the large holes of a box grater
    • 1 garlic clove, minced
    • 1/2 teaspoon fresh thyme leaves
    • Coarse salt and ground pepper
    • 1/2 cup ricotta
    • 1 tablespoon lemon zest
    • 2 teaspoon lemon juice


                  In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

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