Zucchini Noodles with Ricotta Recipe

Name: Zucchini Noodles with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small tomatoes, cored and cut into small cubes; Kosher salt; 3 medium zucchini; 2 tablespoons extra virgin olive oil; 2 large garlic cloves, very thinly sliced; 1 small fresh hot red chile, split in half lengthwise to expose the seeds; Freshly ground black pepper; 1/2 cup whole-milk ricotta cheese; 1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon; 3 tablespoons grated aged sheeps-milk cheese

Servings: persons

1
Season the tomatoes with a little salt.
2
Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler.
3
In a large saute pan, heat the olive oil over low heat and saute the garlic and chile until they are fragrant and softened but not browned, about 4 minutes.
4
Season with a little salt.
5
Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper.
6
Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes.
7
Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid.
8
Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce.
9
Divide between two warm bowls, and serve topped with the grated sheeps-milk cheese.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small tomatoes, cored and cut into small cubes, Kosher salt, 3 medium zucchini, 2 tablespoons extra virgin olive oil, and more.

Yes, Zucchini Noodles with Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Noodles with Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions