This recipe was interesting in that you make a quick ricotta instead of buying the ingredient pre-made. The recipe calls for zucchini and yellow squash, but we went with all zucchini, since that's what we had idling in our fridge from our garden. (And we prefer zucchini over squash anyway.)
The dish was nice, light and definitely fragrant with lemon and mint. One thing I love about recipes like this is that you can easily increase portions to adapt if you have more zucchini or other fresh ingredients.
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