Summary

Ingredients

• 1 kg zucchini
• 1 onion (s)
• 2 cloves garlic)
• 5 tablespoon olive oil
• salt and pepper
• 250 g ricotta
• 4 stalk / s basil
• 0.5 ½ bunch coriander greens
• 1 squirt lemon juice
• 25 slices baguette (s), toasted

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Instructions

1. Peel the zucchini, cut into cubes and fry together with the finely chopped onion, the crushed garlic cloves, four tablespoons of olive oil and a little salt until they disintegrate. This takes 20 to 30 minutes. Then the zucchini are mashed with a fork and simmered over low heat until the liquid has evaporated completely.
2. Let the puree cool and put in the fridge for a few hours. Then mix with the ricotta, the chopped basil and the chopped coriander leaves. Season to taste with a little salt and pepper. At the end, mix in a tablespoon of olive oil and a splash of lemon juice.
3. The puree tastes great on crostini or as an accompaniment to grilled food.