Slow-cooked Courgette with Honey-whipped Ricotta
A delicious starter, pre-dinner snack or side dish for all your summer gatherings. You can enjoy the leftovers cold, too.
Substitutes?
- No honey? Use agave syrup instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
2 courgettes
2 garlic cloves
2 tbsp olive oil
a pinch of lemon zest
a pinch of chilli flakes
250 g ricotta cheese
2 tbsp honey
salt & pepper
Recipe:
Thinly slice the courgettes and chop the garlic.
Add the olive oil to a frying pan over a medium heat. Add the courgette and garlic, plus a pinch of salt and pepper. Cook over a low-medium heat until tender (about 15 minutes).
Add the ricotta and honey to a food processor with a pinch of salt and pepper. Blend until combined. If you don’t have a food processor, you can whisk them together instead.
Plate up the ricotta and top with the courgette, lemon zest and chilli flakes. Enjoy!
How to store
Store the cooked courgettes and whipped ricotta separately - store in airtight containers in the fridge for up to 3 days.
