The zucchini and ricotta cream is a quick dressing for pasta, bruschetta, pizza and everything you love most. We’ve made many easy and quick zucchini recipes, we made the Zucchini Rolls with robiola and speck that you loved, we made the baked zucchini with cherry tomatoes and oregano, the Vegetarian Stuffed Zucchini with mozzarella and now we dedicate ourselves to a pasta dressing that you will surely love, because it is really tasty. To prepare the zucchini and ricotta cream you will need very few ingredients, but the result will amaze you and you won’t be able to resist dipping a good piece of bread into it! Ready to make it together? Let’s go to the kitchen, the zucchini and ricotta cream will make you fall in love, but first remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check these zucchini recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make zucchini and ricotta cream
- 2 zucchini (medium)
- 1 1/4 cups ricotta (cow's or sheep's, fairly dry)
- 2/3 cup grated Parmesan (or Grana)
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
Tools
- Skillet
- Blender
Steps to make zucchini and ricotta cream
Finely chop the parsley and put it in a large skillet together with the garlic (I use garlic powder for convenience), add a drizzle of oil and sauté. Rinse the zucchinis, trim the ends and cut them into cubes, then add them to the skillet, season with salt and cook over high heat until they are well browned. Stir often.
Blend the zucchinis together with the ricotta and the Parmesan until you obtain a creamy sauce.
Our delicious dressing is ready to be used to dress pasta, bruschetta, pizza and whatever you desire.
With this amount of cream you can dress 1 lb of spaghetti (about 500 g)
