Zucchini Paste for Crostini
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 0.5 kg ½ zucchini
- 2 cloves garlic
- 1 small chilli pepper (s) or chilli flakes or chilli from the mill
- 0.33 lemon (s), juice it
- 125 g ricotta
- 2 stalks parsley
- 3 tablespoon olive oil
- 1 teaspoon, leveled salt
- some pepper
- possibly walnuts
- possibly basil
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes and sweat in a tablespoon of oil and possibly a little butter until translucent. Add a pinch of sugar and salt.
- Then add the zucchini cut into pieces and 1 - 2 cloves of garlic. We steamed one toe and added the other toe before pureeing, it then tastes very intense. How to do it depends on how much garlic flavor you like. Also add the chilli or chilli flakes and let everything simmer for about 20 minutes with the lid on.
- Now puree everything. If you want it to taste a lot like garlic, add the second clove. Then add the lemon juice (1/3 lemon), the parsley, the olive oil and the rest of the salt and pepper.
- Let everything cool a little and fold in the ricotta with a whisk.
- You get a wide variety of flavors by adding basil, coriander or crushed walnuts. Let your imagination run wild.
- We like to enjoy the spread on thin, oil-roasted or toasted baguette slices. The spread will last a few days in the refrigerator.
- You can also enjoy the puree with fish or chicken, but with less garlic. Also good as a pasta sauce with a dash of cream and pine nuts as well as tomato pieces.
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