Creamy Zucchini and Ricotta dip

By taniaf

75 cal per serv

Ingredients

• 1 tsp olive oil
• 1 medium zucchini, grated
• 1 garlic clove, minced
• 1/2 tsp fresh thyme leaves
• salt and pepper
• 1/2 cup ricotta
• 1 tbsp lemon zest
• 2 tsp lemon juice

Preparation

Step 1

In a medium nonstick skillet, heat 1 tsp olive oil over medium high. Add grated zucchini, minced garlic clove, and thyme leaves. Season with salt and pepper. Cook, stirring, until zucchini is tender and golden, 5 minutes. Transfer to a medium bowl and let cool. Add 1/2 cup ricotta, lemon zest and lemon juice and stir to combine. Season with salt and pepper.