lunch · vegetarian
Baked lemon-chili ricotta with zucchini ribbons
Ricotta is seasoned with chili flakes and lemon zest, baked until golden at the edges and served with quick zucchini ribbons and balsamic.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 400°F (200°C). Stir the red pepper, lemon zest and salt into the drained ricotta and spoon it into two oiled ramekins, using a little of the olive oil.
-
2
Bake for 20 to 25 minutes, until the edges are golden.
-
3
While it bakes, peel the zucchini into ribbons and sauté briefly in the remaining oil.
-
4
Let the ramekins stand for 3 minutes, then serve with the zucchini and a drizzle of balsamic.
