Description
A light and vibrant summer dish featuring spiralized zucchini filled with a fluffy, citrusy ricotta mixture, baked until tender and golden.
Ingredients
Scale
For the Crust:
- 3 medium zucchinis, ends trimmed
- 1 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large lemon, zested and juiced
- 1/4 cup fresh basil leaves, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Use a spiralizer to create long zucchini noodles, then set aside.
- In a medium bowl, combine ricotta, Parmesan, lemon zest, 1 tablespoon lemon juice, chopped basil, garlic, 1 tablespoon olive oil, salt, pepper, and red pepper flakes. Whip with a fork until smooth and fluffy.
- Lightly grease a baking dish with remaining olive oil. Arrange zucchini spirals in the dish, forming nests or loose piles.
- Spoon the whipped ricotta mixture generously over and into the zucchini spirals, allowing some to settle between the noodles.
- Bake for 20-25 minutes, until zucchini is tender and the top is lightly golden. Garnish with fresh basil leaves and serve warm.
Notes
You can customize the seasonings to taste.