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.
