What to do with all that yummy fresh ricotta!!! Pasta sauce! Sooooo goood, this dish reminded me of my favourite Ukrainian crepe dish called Nalysnyky, same creamy dill taste but with out the gluten! This vegetarian dish can be paired with shrimp, chicken, or tempeh if you want to add some protein, or use it as a side dish to compliment any protein you choose.
The dish is so creamy and you do not have the guilt of a heavy pasta settling in your stomach! Plus this recipe is super easy once you have your fresh ricotta made or just have left overs of the store bought variety. No judging, as of yesterday that’s what I would have used! 🙂
2 Small Zucchini’s
1/2 Cup Fresh Ricotta
2 Cloves of Garlic- Diced
1/2 Small Onion- Diced
1 Teaspoon- Coconut Oil or Oil of your choice
Dill to taste- I used 2 tablespoons of fresh chopped Dill
Salt & Pepper
Step 1– Julienne or spiral your zucchini into noodles using a spiralizer or a mandalin. If you do not have either, no problem, just cut them into strips and make your own strands with a sharp knife.
Step 2. Throw your diced onion & garlic into a sauté pan for 1-2 minutes with your oil and sauté until soft on medium heat. Remove onion mixture and set aside.
Step 3. Using the same pan turn the heat to high and add the dill and the zucchini “pasta”, you do not need to add more oil as the zucchini has a high water content. Sauté lightly for 30-60 seconds until warm and quickly remove from the heat.
Step 4. Add your onion mixture back to the pan and mix. Then add your Ricotta and mix until everything is coated. Serve while its warm!
Serves 2 as a side to your main dish or 1 as a main dish.
- Zucchini Garlic Ricotta Rolls (hestiagarden.wordpress.com)
- Summer Vegetable Crepes (baptisthealthforyou.wordpress.com)
- ELQ@Home: Zucchini Tart (eatlikequeens.wordpress.com)