Salsas & sides · CRESPO KITCHEN

Zucchini Ribbons with Mango and Ricotta

Lightly cooked zucchini with fruit, soft cheese and basil.

20 min approx.4 servingsFresh mango

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

3 medium zucchini
1 cup fresh mango strips
¾ cup pasteurized ricotta
2 tablespoons olive oil, divided
1 tablespoon lemon juice
¼ cup basil
¼ teaspoon salt
¼ teaspoon pepper

Method

Wash zucchini and shave into ribbons with a peeler; discard the soft seeded center.
Heat 1 tablespoon oil over medium-high heat. Sauté ribbons 1–2 minutes just to soften slightly; cool a little.
Mix ricotta with lemon, salt, pepper and remaining oil.
Spread ricotta on plates and arrange zucchini, mango and basil on top.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

loveandlemons.com