June 17, 2010
So, I’m not sure that I’m using the word redux exactly right. (Um… despite having looked it up.) But I think you’ll get the point quickly.
Last week I made this yummy Zucchini Mint & Ricotta Frittata (say that 10 times fast!), which inspired this quick and easy side. All the same stuff, sans eggs. A beautiful accompaniment to, well, almost anything (though pizza or simply grilled meat immediately come to mind).
Sauteed Zucchini with Mint & Ricotta
(can be served to kids 6+ mos)
1 1/2 Tbsp olive oil
3 large zucchini, halved lengthwise & cut into 1/2″ half-moon shaped slices
1/3 c ricotta
1 1/2 Tbsp chopped fresh mint
salt and peper
1. Heat olive oil in a large skillet over medium high heat. Add zucchini. Saute until pieces are cooked through and begin caramelizing in spots.
2. Stir in ricotta, mint, salt & pepper. Cook for another 3 minutes or so, until the ricotta thickens up just a little bit (it thins out from the water that’s cooked off of the zucchini). Take off heat and serve!