Zucchini Noodles with Lemon Ricotta and Grilled Peppers

Italian · Summer · 40 min · Serves 2 · By Lesapor Test Kitchen

This refreshing summer dish combines the lightness of zucchini noodles with the creamy richness of lemon-infused ricotta. Grilled peppers add smoky depth, making it a perfect small-batch savory treat. Ideal for those who enjoy Italian cuisine with a healthy twist.

Ingredients

• 2 medium zucchinis, spiralized
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Method

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the sliced bell peppers with olive oil, salt, and pepper.
3. Grill the peppers for 5-7 minutes, turning occasionally until charred and softened. Remove and set aside.
4. In a medium bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan cheese, minced garlic, salt, and pepper. Mix until smooth and creamy.
5. In a large skillet over medium heat, add a splash of olive oil and sauté the spiralized zucchini noodles for 3-4 minutes until just tender.
6. Remove the skillet from heat and gently toss the zucchini noodles with the lemon ricotta mixture until well coated.
7. Divide the zucchini noodles between two plates, top with grilled peppers, and garnish with fresh basil leaves before serving.