Creamy Zucchini And Ricotta Spread Recipes

Steps:

• In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Coat a 13 x 9 inch baking dish with nonstick cooking spray.
• Cut zucchini lengthwise into 1/4 inch slices.
• Place in a basket over 1 inch of boiling water.
• Cover and steam for 5-6 minutes or until just tender.
• Drain; pat dry.
• In a 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 prepared baking dish.
• Sprinkle with 2 Tablespoons bread crumbs.
• cover with half of the zucchini, ricotta mixture and mozzarella.
• Cover with remaining sauce.
• Combine remainin crumbs and Parmesan; sprinkle over top.
• cover and bake for 45 minutes.
• Uncover; bake 15 minutes longer.
• Let stand 15 minutes before cutting.

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.