Menu Enter a recipe name, ingredient, keyword...

Creamy Zucchini and Ricotta dip


75 cal per serv

Google Ads
Rate this recipe 5/5 (2 Votes)


  • 1 tsp olive oil
  • 1 medium zucchini, grated
  • 1 garlic clove, minced
  • 1/2 tsp fresh thyme leaves
  • salt and pepper
  • 1/2 cup ricotta
  • 1 tbsp lemon zest
  • 2 tsp lemon juice


Servings 4


Step 1

In a medium nonstick skillet, heat 1 tsp olive oil over medium high. Add grated zucchini, minced garlic clove, and thyme leaves. Season with salt and pepper. Cook, stirring, until zucchini is tender and golden, 5 minutes. Transfer to a medium bowl and let cool. Add 1/2 cup ricotta, lemon zest and lemon juice and stir to combine. Season with salt and pepper.


You'll also love

Review this recipe

Zucchini Bread Zucchini Fries