Roasted Zucchini with Whipped Ricotta Is the Most Delicious

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs

4 teaspoons extra-virgin olive oil, divided

1 cup part-skim ricotta

3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon ground pepper

Lemon wedges for serving (optional)

Directions

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.

Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.

Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.

When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.

Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Nutrition

• Calories: 98 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 10 mg
• Sodium: 166 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 5 g