Zucchini with ricotta, mint, and basil takes slices of zukes and tosses them in a skillet until tender. The magic happens when they’re left to meld with ricotta, herbs, a drizzle of olive oil, and a squeeze of lemon juice until perfect.
*What is ricotta salata?
Unlike the creamy version of ricotta, this one is pressed and salted until it becomes quite crumbly. Part of the pecorino family, ricotta salata is made from sheep’s milk and has a creamy texture with a mild, nutty taste. It’s quite a bit like feta but not as tangy or salty. It is, however, still salty enough (as is pecorino) that you might want to keep that in mind when seasoning the dish.
Serving: 1portionCalories: 252kcal (13%)Carbohydrates: 14g (5%)Protein: 17g (34%)Fat: 15g (23%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mg (19%)Sodium: 246mg (11%)Potassium: 899mg (26%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 1170IU (23%)Vitamin C: 61mg (74%)Calcium: 366mg (37%)Iron: 2mg (11%)