Zucchini and Ricotta Flatbread
This marinated zucchini with hazelnuts & ricotta grilled flatbread recipe is perfect served as an appetizer or combined with a salad for a satisfying vegetarian
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at olivoamigo.com.
Cooking tools:
- Grill
- Colander
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Glass
- Mixing bowl
- Skillet
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- ½ Cup Whole Hazelnuts
- 3 Medium Summer Squash or Zucchini, cut into ¼” thick coins
- 1 1/2 Tsp Salt
- 6 Tbsp Olivo Amigo Extra-Virgin Olive Oil, divided
- 1 Small Bunch Mint, divided
- 1 Small Garlic Clove, minced (or ¼ teaspoon garlic powder)
- 1 Tbsp White Wine Vinegar
- 3/4 Tsp Sugar
- 1/2 Tsp Crushed Red Pepper Flakes
- Black Pepper
- 1/2 Lemon
- 1/2 Cup Ricotta
- Salt, to taste
- Flatbread
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