MINI BAKED RI­COTTA WITH ZUC­CHINI

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1405kj

Woman’s Day (Australia) - - Food To Love -

2 zuc­chini, grated 600g fresh low-fat ri­cotta 2 gar­lic cloves, crushed 2 tsp grated lemon zest, plus 1 tsp extra 1 tbsp olive oil, plus 1 tbsp extra ½ tsp dried Ital­ian herbs 1 bunch baby car­rots, trimmed, scrubbed 150g sugar snap peas, trimmed crusty bread, to serve

1 Pre­heat oven to very hot, 220°C. Grease 4 shal­low ¾-cup oven­proof dishes and ar­range on a bak­ing tray.

2 Us­ing hands, squeeze ex­cess liq­uid from zuc­chini and place in a large bowl. Stir in ri­cotta, gar­lic and lemon zest. Sea­son. Di­vide be­tween pre­pared dishes. Driz­zle with com­bined oil and dried herbs. Bake 15 mins or un­til just brown on edges.

3 Mean­while, in a saucepan of boil­ing water, cook car­rots 3 mins, adding sugar snap peas for the last min, or un­til veg­eta­bles are just ten­der. Drain.

4 Driz­zle baked ri­cotta with extra oil and sprin­kle with extra zest. Serve with veg­eta­bles and crusty bread.

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