Creamy Zucchini And Ricotta Dip Recipe 55 Food

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
• Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
• Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

CREAMY ZUCCHINI AND RICOTTA DIP RECIPE - (5/5)

Steps:

• In a medium nonstick skillet, heat 1 tsp olive oil over medium high. Add grated zucchini, minced garlic clove, and thyme leaves. Season with salt and pepper. Cook, stirring, until zucchini is tender and golden, 5 minutes. Transfer to a medium bowl and let cool. Add 1/2 cup ricotta, lemon zest and lemon juice and stir to combine. Season with salt and pepper.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

PASTA WITH ZUCCHINI RICOTTA SAUCE

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
• Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
• While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
• Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.

ZUCCHINI & RICOTTA CREAM SAUCE

Steps:

• In a medium saucepan, heat the olive oil and garlic from a cold start.
• While the garlic is browning, cut your zucchini in half long ways. Take one of the halves and cut into small ¼ inch pieces.
• Once the garlic has browned, add your half-half, zucchini pieces, ½ cup of water, 1 tsp of basil and chicken bouillon to the olive oil/garlic mixture. Stir often until the mixture begins to bubble slightly. Once it is bubbling, allow to cook over medium-low heat for 10 minutes.
• While the mixture is cooking, take your other zucchini half and shred until you have about 1 ½ cups(more or less depending on your preference).
• Once the mixture on the stove has finished cooking, remove from heat and (CAREFULLY) pour into a blender. Blend until the mixture is about as fine as it's going to get and place back in the saucepan, placing it over heat again.
• Stir in your freshly grated cheese as well as your ricotta cheese. Continuously stir for about 5 minutes, or until everything is nice and melted. Pour in the shredded zucchini. Let sit over your lowest heat setting for about two minutes. At this time, you can add more basil if you'd like. It's not necessary.
• After about two minutes, remove from heat. Let it sit and thicken up a bit before pouring over your favorite pasta. I recommend using Ronzoni Smart Taste pasta, as it's an enriched and low calorie option that tastes great!