Italian Flag Verrines recipe
All Recipes Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Ingredients
- 1 tablespoon olive oil, or as needed 2 large zucchini, grated 1 small onion, finely chopped 3 cloves garlic, minced 1 (8 ounce) jar pesto 1 (8 ounce) container ricotta cheese ½ cup grated Parmesan cheese 2 teaspoons white sugar 1 teaspoon garlic powder ½ teaspoon ground nutmeg ½ teaspoon salt ½ cup heavy whipping cream 6 large red bell peppers, chopped 1 (12 ounce) can diced tomatoes, drained ⅛ teaspoon cayenne pepper ¼ cup fresh basil leaves
Nutrition Info
- 350 caloriescarbohydrate: 18.2 gcholesterol: 43.3 mgfat: 25.4 gfiber: 4.8 gprotein: 13.8 gsaturatedFat: 9.8 gservingSize: -sodium: 576.1 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Italian Flag Verrines
Directions
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Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.
Spoon mixture into 8 small, clear glasses and chill in the refrigerator.
While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.
Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.