Grilled Zucchini with Ricotta
Grilled Zucchini with Ricotta - Lots of flavor, low in calories and quick to the table - just perfect
Healthy, because
Even smarter
Nutritional values
The peppers and ricotta in this recipe's topping bring protein and vitamin C to the recipe. This makes them ideal as a meatless veggie dish or as a side dish with grilled meat and fish.
You can always substitute zucchini with antioxidant-rich eggplants.
(Percentage of daily recommendation)
| Calorie | 67 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 green Zucchini
- 2 yellow Zucchini
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 1 large red Bell pepper
- 2 garlic cloves
- 1 white onion
- ½ bunch oregano
- 3 ½ ozs Ricotta cheese
- 2 tsps Ketchup
- 1 Tbsp Ajvar
- 1 Tbsp milk (or milk substitute)
Kitchen utensils
Preparation steps
Rinse zucchini and wipe dry. Cut in half lengthwise and scrape out seeds with a spoon.
Season zucchini halves with salt and pepper and place cut side up on a large aluminum grill pan.
Brush zucchini with half of the olive oil and cook on a hot grill for about 8 minutes. Turn halves, brush with the remaining oil and cook another 3-4 minutes.
Rinse and dry pepper, halve, remove seeds and finely chop. Place pepper in a bowl. Peel garlic and squeeze through a garlic press.
Peel onion and very finely chop. Rinse oregano, shake dry and pluck leaves. Set aside some of the oregano leaves for garnish. Add the remaining oregano and onion to the bowl.
Stir in ricotta cheese, ketchup and ajvar. Add milk and stir until creamy. Season to taste with salt and pepper.
Place grilled zucchini and squash halves on a plate. Spread the ricotta topping on each half, sprinkle with remaining oregano and serve immediately.
