Lemon Ricotta Zucchini Toast

Ingredients

• 1-2 slices of sourdough toast

• 2 zucchini’s

• 1 tsp salt

• 2 tbsp olive oil

• 1 garlic clove (opt.)

• 125 gr (vegan) ricotta

• 1 tbsp lemon zest

• Salt & pepper to taste

• (basil-infused) olive oil

• (pistachio) pesto

Instructions

1. 1⁠Using a vegetable peeler, slice the zucchini into long, thin strips. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.

2. Heat the olive oil in a pan over medium heat. Add the zucchini strips (and garlic if using) and cook until tender and lightly golden, about 5–7 minutes. Set aside.

3. Mix the (vegan) ricotta with lemon zest, salt, and pepper to taste.

4. ⁠Toast the sourdough slices.

5. Assemble: spread a thin layer of (pistachio) pesto on each slice of toast, followed by a generous spoonful of the lemony ricotta. Top with the fried zucchini strips.

6. Drizzle with basil-infused olive oil and finish with a few fresh basil leaves and more lemon zest if you like.

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