Zucchini paste for crostini

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• ½ kg zucchini
• 2 cloves garlic
• 1 small chili pepper(s) or chili flakes or ground chili
• 0.33 lemon(s), juice
• 125 g ricotta
• 2 sprigs of parsley
• 3 tbsp olive oil
• 1 tsp, leveled salt
• some pepper
• possibly walnuts
• possibly basil

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegetarian

Dice the onions and sauté in a tablespoon of oil and a little butter, if desired, until translucent. Add a pinch of sugar and salt. Then add the diced zucchini and 1-2 cloves of garlic. We sautéed one clove and added the other before blending; it tastes very intense. How you do it depends on how much garlic flavor you like. Add the chili or chili flakes and let everything simmer with the lid on for about 20 minutes. Now blend everything thoroughly. If you want a strong garlic flavor, add the second clove. Then add the lemon juice (1/3 of a lemon), the parsley, the olive oil, the rest of the salt, and the pepper. Let everything cool slightly and then whisk in the ricotta. You can achieve a variety of flavors by adding basil, coriander, or even crushed walnuts. Let your imagination run wild. We like to enjoy the spread on thin slices of baguette, toasted or roasted in oil. The spread will keep in the refrigerator for a few days. You can also enjoy the puree with fish or chicken, but with less garlic. With a dash of cream, pine nuts, and tomato pieces, it’s also great as a pasta sauce.