As May comes around again so does the day dedicated to celebrate our amazing mothers. While each family may have different traditions – they all involve showing our mums how special they are and how much they mean to us. What better way is there to shower your Mum with love and appreciation than treating her to a home-made meal.
This simple but super tasty recipe is sure to impress when it is served up for breakfast, brunch or lunch – alongside a beautiful bunch of flowers…. of course!
Zucchini and Ricotta Toasts
by Alex Fox
Zucchini is one of my favourite vegetables. They are so versatile as they can be eaten raw or cooked, added to salads, roasted or steamed with other veggies and added (AKA hidden) into most dishes to amp up the green veg factor. Zucchinis have a high water content, are low in carbohydrates and low in kilojoules. They are also a good source of dietary fibre and provide the body with essential vitamins and minerals including vitamin A, C, B’s, magnesium and folate just to name a few.
This recipe serves 4-6
500g fresh zucchini
1 clove of garlic, crushed
1 tsp of extra virgin olive oil
Flaked mineral salt and fresh cracked pepper
1 lemon, zest removed and juiced
1 lime, cut into wedges
250g ricotta, good quality from the deli is preferable.
A hand full of fresh dill, chopped
Fresh crusty bread – multigrain sourdough, rye, sprouted grain loaf are all great options
Smoked salmon (optional)
In a small bowl mix together the ricotta, lemon zest and juice, chopped dill, and salt and pepper to taste. A whisk works well to achieve a smooth and creamy consistency.
Using a mandolin or veggie peeler, slice the zucchini into ribbons length ways. Add the zucchini to a medium bowl and combine with garlic, olive oil, salt and pepper to taste.
Heat a grill pan or bbq grill plate to a medium heat. Lay zucchini slices in a single layer and cook for 1-2 minutes on each side. You just want to achieve light grill marks on each side and to slightly soften the zucchini slices.
While the zucchini is cooking, toast the bread. Spread each bread slice with the ricotta mixture and add the cooked zucchini. Top with the smoked salmon (if using) and serve alongside a lime wedge.
*Instead of salmon try - poached eggs, bacon or even fresh pancetta are other great alternatives take this dish to the next level.
GF – substitute the bread for a gluten-free bread or omit altogether
DF – change the traditional ricotta for tofu or cashew ricotta or creamed cauliflower puree
VG – omit the salmon and ricotta (for one of the DF options)
Low FODMAPS – omit the garlic, reduce the amount of ricotta, and select a gluten-free or traditional sourdough bread
Alex has been part of the MNMC team for just over 3-years now. While her primary role has been Clinic Manager, she is incredibly excited to be completing her Naturopathy degree at the end of the year and transitioning into a practitioner role at the North Melbourne clinic.
A passionate problem solver is how Alex likes to describe herself. Her focus will be on helping her clients achieve their health goals by utilising a natural approach including diet & nutrition, traditional herbal medicine techniques, improving lifestyle & environmental factors, and utilising trusted clinical investigations and treatment methods.
Keep an eye on our website for Alex’s upcoming clinic availability at the end of the year.