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Zoodles with Ricotta

Zoodles with Ricotta

To have perishable food leftover before leaving for vacations is a common problem. This time I had plenty of zucchinis, tomatoes and some ricotta – so I decided to make Zoodles with ricotta. Also not bad to eat something healthy before a week of delicious and often excessive vacation dinning habits.

The dish turned out very good…definitely something I will cook again.


          INGREDIENTS for 4 servings

  • 8 zucchinis
  • A handful cherry tomatoes, chopped
  • A handful scallions, chopped
  • 250 g ricotta
  • Salt & pepper
  • Olive Oil



  1. Twist the zucchinis through the spiralizer to get Zoodles. Alternatively, you can also use a peeler.
  2. Add the zucchini noodles with some olive oil to the pan, season them with salt and pepper and cook them until the zucchini has a soft bite.
  3. Meanwhile, put some olive oil in a pan heat it up and roast the chopped scallions and tomtoes until tender.
  4. Combine the Zoodles with the ricotta and serve them with the roasted tomatoes and scallions on top.

Cheers with sunbeams.



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