Zucchini Fritters with Lemon Ricotta. Zucchini is ideal for making fritters. I top these with a mixture of lemon zest and ricotta cheese, but of course the topping is totally optional
Zucchini Spaghetti with a hybrid sauce of Marinara and Pesto. After you “noodlize” your zucchini, using either a peeler, mandolin, or spiralizer, squeeze them in a paper towel, and then put your noodles onto an olive-oil-sprayed baking sheet and sprinkle with salt and pepper
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Add zucchini noodles to a large bowl and toss with avocado pesto
Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batter and fried. 3 medium unpeeled zucchini. Fry zucchini, mushrooms, and cauliflower about 2 minutes
Enter ricotta pasta with beef. We still make that manicotti for special occasions, but on a regular night when we want dinner fast, I whip up this skillet ricotta pasta with beef which is very similar
What we really fell in love with was the cheese and pastries, however, mainly the ricotta. In Sicily you will find ricotta in pretty much every single course
Break the Ricotta into bite size chunks by hand and add to the mixture. 2 tablespoons ricotta cheese. Combine the flour and backing powder then sift into a large mixing bowl
I know that I have to bake a Chocolate-Zucchini Bundt Cake from the book, Cake Keeper Cakes or here for our bake-along with Joyce from Kitchen Flavours and Lena from Frozen wings but I didn't
Zucchini, to be more exact. Around this time of year, food bloggers tend to start a trail of complaints along the lines of, "OMG, I can't even deal with how much zucchini is growing in my backyard and I'm so overwhelmed and it's taking over my kitchen and my life is really hard
These pancakes are delicately light and perfect from the ricotta that they don’t need any oil. When the ricotta fell out amongst the refrigerator rubble, I took that as a sign
We often had more zucchini from our garden than we could eat or give away in a summer. One particularity abundant summer I decided to turn all of our excess zucchini into zucchini bread
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life
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