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Roasted Veggies with Whipped Ricotta

Oven roasted zucchinis and red peppers paired with lemony whipped ricotta cheese create a deliciously simple side dish.

Recipe - St. Louis Park

Roasted Veggies with Whipped Ricotta

Prep Time15 Minutes

Servings4

Cook Time30 Minutes

Ingredients

3 medium zucchini, cut into 2-inch strips

2 large sweet red bell peppers, cut into 2-inch strips

2 tablespoons olive oil

Salt

Pepper

1 cup Ricotta cheese

1/2 cup Parmesan cheese, grated

1 teaspoon crushed red pepper flakes

1 teaspoon lemon zest

Directions

Heat oven to 400°F. Place zucchini and bell peppers on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, stirring once.
Meanwhile, beat ricotta in a bowl until smooth. Stir in the parmesan, red pepper flakes and lemon zest. Dollop vegetables with ricotta mixture. Season with salt and pepper to taste.

15 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

3 medium zucchini, cut into 2-inch strips

Produce Zucchini Squash, 1 Pound

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$2.99 avg/ea$2.99/lb

2 large sweet red bell peppers, cut into 2-inch strips

Produce Red Bell Pepper, 1 Each

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$1.50 was $2.49

2 tablespoons olive oil

Pompeian Olive Oil, Extra Virgin, Smooth, 16 Fluid ounce

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$10.49$0.66/fl oz

Salt

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

Pepper

Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce

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$1.99$1.33/oz

1 cup Ricotta cheese

Essential Everyday Ricotta Cheese, Whole Milk, 15 Ounce

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$3.99$0.27/oz

1/2 cup Parmesan cheese, grated

Kraft Cheese, Parmesan, Grated, 8 Ounce

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$4.99$0.62/oz

1 teaspoon crushed red pepper flakes

Essential Everyday Red Pepper, Crushed, 1.5 Ounce

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$2.29$1.53/oz

1 teaspoon lemon zest

Produce Lemon, 1 Each

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$0.99

Directions

Heat oven to 400°F. Place zucchini and bell peppers on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, stirring once.
Meanwhile, beat ricotta in a bowl until smooth. Stir in the parmesan, red pepper flakes and lemon zest. Dollop vegetables with ricotta mixture. Season with salt and pepper to taste.