New This Month

Creamy Zucchini and Ricotta Spread

Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.

  • Servings: 4

Source: Everyday Food, January/February 2011


  • 1 teaspoon extra-virgin olive oil
  • 1 medium zucchini, grated on the large holes of a box grater
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh thyme leaves
  • Coarse salt and ground pepper
  • 1/2 cup ricotta
  • 1 tablespoon lemon zest
  • 2 teaspoon lemon juice


  1. In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.


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