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Zucchini Ribbons with Kalamata and Sundried Tomatoes

Prep Time: 10 minutes

Servings: 2-4


  2/3 cup fresh ricotta

  1 fresh lemon, zested and juiced

  2 Tbs extra virgin olive oil

  3 garlic cloves, thinly sliced on mandolin

  2 shallots, thinly sliced on mandolin

  1/4 tsp crushed red pepper chili flake

  5 medium zucchini, thinly sliced on mandolin

  1/2 cup Mezzetta Julienne Sunriped Dried Tomatoes, drained with some oil reserved

  1/2 cup Mezzetta Pitted Kalamata Olives, drained and rough chopped

  Salt and freshly ground pepper

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1. In a small mixing bowl, combine the ricotta with the lemon juice and zest and set aside.

2. In a large skillet on medium high heat, add the olive oil and heat until hot. Add the garlic, shallots and chili flake and cook 5-7 minutes or until onions and garlic are softened. Add the zucchini, season with salt and pepper, and toss frequently for about 5 minutes until zucchini is tender. Turn heat off and add the ricotta, sundried tomatoes and kalamata olives. Toss to mix. Season with salt and pepper to taste. Serve with a little sundried tomato oil drizzled over the top.

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