|Zucchini and Ricotta Dip|
We visited our "parallel life" friends on fathers day; they are also a Scottish/Northern Irish couple, living in the US. In fact, they are our surrogate American family; we often spend holidays together where most other US extended families are together. Our similar backgrounds are very comforting at times and Jayne and I both love our food. I've had many a good recipe and tip from her.
Anyway, they were hosting us for lunch, so I offered cookies and a dip. Quite honestly my cookies were not my best effort, but uncharacteristically I think I did a better job of the savory part of the offering.
We're in zucchini/ courgette season here. I know a lot of people get fed up of the bounty of zucchini over the summer but I never tire of them. In their simplest form they bring me right back to my summer holidays as a child on the campsites of France. They must have been cheaper and more available in France, as that's my first memory of them; cooked in butter on the portable camping stove.
So I decided zucchinis were to be featured in the dip along with the ricotta I seemed to have bought in a job lot last week. A quick search for inspiration and Martha Stewart came up with an idea. I added garlic and lemon a simple, creamy but refreshing dip resulted.
Add this one to your summer repertoire.
Zucchini and Ricotta Dip
based on a Martha Stewart recipe http://www.marthastewart.com/335071/creamy-zucchini-and-ricotta-spread
2 medium zucchini
1 teaspoon olive oil
3 or 4 cloves of garlic, chopped finely or minced
2 teaspoons of chopped thyme (I used lemon thyme)
3 lemons, zested
2 tablespoons lemon juice
1 cup part skim ricotta cheese
Salt and pepper to taste
- Grate the zucchini using a box grater or food processor
- Heat the oil on medium high in a large pan and fry the zucchini and garlic
- Add the thyme after a few minutes and cook until the zucchini is soft and just beginning to brown in parts
- Take off the heat and cool
- When cool, add the ricotta, lemon zest and juice and season.