Gallery

Recipe Summary test

prep:
40 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss the zucchini with the remaining 2 tablespoons olive oil.

    Advertisement
  • Using a food processor, puree the ricotta, 2 tablespoons lemon juice, lemon peel and 1 teaspoon salt; scrape into a bowl and set aside.

  • Add the basil leaves, nuts, Parmesan, 1/2 cup olive oil and 1 teaspoon salt to the food processor and process until blended. Scrape the pesto into a bowl and set aside.

  • Wipe out the food processor bowl and add the canned tomatoes, the sun-dried tomatoes, 1 tablespoon lemon juice, the ginger and 1 teaspoon salt; puree and set aside.

  • To make individual servings, slightly overlap 2 or 3 zucchini slices on each of 4 dinner plates. Season lightly with salt and pepper. Top with 2 rounded tablespoons each of the reserved tomato sauce and ricotta mixture, then 1 tablespoon of pesto, 2 tomato slices and a couple of basil leaves. Repeat the layering twice, finishing with basil leaves.

Advertisement