Zucchini, ricotta and mint canapé recipe

Low-carb finger food

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This fun and healthy appetizer recipe uses slices of zucchini in place of bread and tops them with a mixture of mint and ricotta. It's the perfect, light snack to accompany summer cocktails.

Zucchini, ricotta and mint canapé recipe

Serves 4

Although the recipe calls for cooking the zucchini on the stovetop, you can also grill them if you prefer. For an alternate presentation, try cutting the zucchini into long strips and creating zucchini, ricotta and mint roll-ups secured with a toothpick.

Ingredients:

  • 1 tablespoon olive oil
  • 2 medium zucchini, sliced into coins
  • 1/2 cup ricotta (full fat)
  • 1/4 cup chopped mint, plus more for garnish

Directions:

  1. Heat the olive oil in a large nonstick pan over medium-high heat.
  2. Add the zucchini and cook it until it has softened and lightly browned, flipping once.
  3. As the zucchini is done cooking, put it on a paper towel-lined plate and allow it to cool.
  4. Mix together the ricotta and mint in a bowl.
  5. Arrange the zucchini on a serving platter and top each with a dollop of the mint-ricotta mixture.
  6. Garnish with fresh mint and serve.

More zucchini recipes

South Beach diet Parmesan zucchini sticks
Grill-roasted zucchini recipe
Chocolate zucchini bundt cake

Katherine Martinelli is an internationally published food and travel writer and photographer. In addition to writing for Fabulous Foods, Katherine also contributes to various sections of SheKnows She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning (Hang Time Press, 2012). Katherine writes about her adventures in food at KatherineMartinelli.com.

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