Best 2 Zucchini Ricotta And Lemon Pizza Recipes
Zucchini Ricotta and Lemon Pizza is a delightful fusion of flavors that will tantalize your taste buds. This recipe is perfect for a light meal and can be enjoyed as an appetizer, main course, or even a snack. With its crispy crust, creamy ricotta, savory zucchini, tangy lemon, and aromatic herbs, this dish will surely be a hit among your family and friends. So let's dive into the recipe and explore the culinary journey of Zucchini Ricotta and Lemon Pizza.
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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 AND LEMON PIZZA
Lemon and chives on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 slices (4 servings)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)
- Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside.
- Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
- Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper.
- Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives.
- Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
Nutrition Facts : Calories 367, Fat 8.4 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 546 milligrams, Carbohydrate 55.4 grams, Fiber 2.7 grams, Protein 14.6 grams, Sugar 1.6 grams
Tips:
- Selecting the Right Zucchini: Choose firm, medium-sized zucchini without blemishes or bruises. The smaller ones are preferable as they have a more delicate flavor and fewer seeds.
- Zucchini Preparation: Wash the zucchini thoroughly and slice them thinly using a mandoline or a sharp knife. This ensures even cooking and a uniform texture.
- Salting the Zucchini: Salting the zucchini slices draws out excess moisture, preventing them from releasing too much water during baking. Pat them dry with a paper towel before assembling the pizza.
- Using Fresh Herbs: Fresh herbs like basil, oregano, or thyme add a burst of flavor to the pizza. If using dried herbs, remember that they are more concentrated, so use them sparingly.
- Quality Cheese: Opt for high-quality ricotta and Parmesan cheese for a richer, more authentic flavor. Freshly grated Parmesan cheese melts better and provides a more pronounced taste.
- Lemon Zest and Juice: The lemon zest and juice add a bright, citrusy flavor that complements the zucchini and cheese. Use unwaxed lemons to ensure the zest is free of chemicals.
- Baking Temperature and Time: Bake the pizza at a high temperature to achieve a crispy crust and prevent the toppings from becoming soggy. Keep an eye on the pizza during baking to avoid overcooking.
Conclusion:
Zucchini ricotta and lemon pizza is a delicious and versatile dish that showcases the flavors of fresh zucchini, creamy ricotta, and tangy lemon. It's a great option for a light lunch or dinner, and it's also perfect for entertaining guests. With careful selection of ingredients and attention to detail, you can create a pizza that is both visually appealing and bursting with flavor. So, gather your ingredients, preheat your oven, and get ready to enjoy this delightful culinary creation.
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