Zucchini with Ricotta & Basil Dressing
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Zucchini with Ricotta & Basil Dressing
Recipe by Brent Draper
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish
Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.
In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.
In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.
Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.
Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.
Serve immediately and enjoy.
