Best 3 Zucchini Ricotta And Lemon Pizza Recipes
Tantalize your taste buds with a culinary masterpiece that blends the flavors of summer squash, creamy ricotta, and tangy lemon in a symphony of tastes. This zucchini ricotta and lemon pizza is not just a pizza—it's an experience that will transport you to the sun-drenched hills of Italy. Dive into the delightful combination of textures, from the crispy crust to the velvety ricotta and the tender zucchini slices. Each bite offers a burst of refreshing lemon zest, leaving you craving for more. Ready your palate for this delectable journey where garden-fresh zucchini, smooth ricotta, and vibrant lemons unite in perfect harmony.
But that's not all! This article is a treasure trove of other tantalizing zucchini recipes that will turn this versatile vegetable into extraordinary dishes. From the classic Zucchini Fritters, crispy on the outside and fluffy on the inside, to the innovative Zucchini Ribbon Salad, a vibrant medley of colors and flavors, each recipe is a testament to the culinary prowess of zucchini. And for those who love to start their day with a healthy and filling breakfast, the Zucchini and Corn Muffins provide a delightful burst of energy, combining the sweetness of corn and the subtle savoriness of zucchini.
LEMON PIZZA
Steps:
- Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
- Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
- Buon Appetito!
FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
Tips:
- Choose fresh and tender zucchini: Look for zucchini that are firm and have a deep green color. Avoid zucchini that are bruised or have blemishes.
- Use a mandoline or sharp knife to thinly slice the zucchini: This will help the zucchini cook evenly and quickly.
- Do not overcrowd the pan when cooking the zucchini: This will prevent the zucchini from cooking evenly and will make them more likely to stick to the pan.
- Use a good quality ricotta cheese: This will make a big difference in the flavor of the pizza.
- Season the ricotta cheese with salt, pepper, and herbs: This will help to enhance the flavor of the cheese.
- Use a thin layer of pizza dough: This will help the pizza to cook evenly and will prevent the crust from becoming too thick and doughy.
- Bake the pizza at a high temperature: This will help the pizza to cook quickly and evenly.
- Top the pizza with fresh herbs and lemon zest before serving: This will add a bright and flavorful touch to the pizza.
Conclusion:
This zucchini, ricotta, and lemon pizza is a delicious and easy-to-make summer meal. The zucchini is thinly sliced and cooked until tender, and then it is topped with ricotta cheese, lemon zest, and fresh herbs. The pizza is baked at a high temperature until the crust is golden brown and the cheese is melted and bubbly. This pizza is perfect for a light lunch or dinner, and it is also a great way to use up summer zucchini.
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