I absolutely love zucchini! They are tasty, fresh, easy to clean and can be served in such a variety of dishes, I’d be happy to eat them every day!
But, as these are seasonal vegetables, they are at their best during the warmer months; this is why I have thought of this simple grilled zucchini salad that can be used either as a starter when split amongst four portions or a light lunch when split into two portions.
Healthy zucchini recipes are very common, but many people don’t know what to do with ricotta cheese… so here’s a great combo you will enjoy all spring and summer long!
Why Zucchini and Ricotta?
Especially during the summer months I feel digestion can be a bit harder. I can’t really have hardcore fried food (nor I should really) and zucchini have been linked to better digestion.
This vegetable is extremely high in antioxidants and it is extremely easy to add to most dishes; cube it and add it to sauces and soups; grill it like in this recipe or roast it and add it cold to a salad. Rip its benefits during the summer months, when it is at its best!
Ricotta, on the other hand, is an excellent choice for cheese during the hotter months as it has less salt compared to other varieties, meaning less water retention; furthermore this cheese contains also less fats! Ricotta is also loaded with calcium, which is essential for bone health.
I think I’ve spoken well enough of the ingredients used for this platter… time to get grilling!
- 400 g Zucchini or Courgettes
- 20 sprays of cooking spray
- 150 g Low Fat Ricotta Cheese
- 15 g Basil Pesto
- 100 g Baby Plum Tomatoes
- Salt and Black Pepper to taste
- Remove the two ends of the zucchini and slice them vertically (~4mm thickness) then grill them using the 20 cooking sprays to prevent them from sticking to the pan. Once ready, set aside.
- Tip: The zucchini will be ready once a fork can pierce them quite easily. Fresh zucchini can be eaten raw as well, so if you like them a bit firmer that is fine! Should the zucchini be bitter when you bite into it... it is better to dispose of it!
- Mix the ricotta cheese with the pesto, salt, and black pepper; on the side, slice the baby tomatoes in half.
- Divide the ricotta sauce, zucchini, and cherry tomatoes into equal portions, depending on the course chosen, and enjoy!