Grilled Zucchini with Ricotta and Bell Pepper Topping

Ingredients

• 400 g green zucchini (2 green zucchinis)
• 400 g yellow zucchini (2 yellow zucchinis)
• Salt
• black pepper (freshly ground)
• 1 tbsp Olive Oil
• 250 g large red bell peppers (1 large red bell pepper)
• 2 Garlic cloves
• 1 white onion
• 0.5 bunch oregano
• 100 g Ricotta
• 2 tsp ketchup
• 1 tbsp ajvar
• 1 tbsp milk (1.5% fat)

Instructions

1. 1.

   Wash the yellow and green zucchini, dry them with a towel, trim the ends, and cut in half lengthwise. Use a teaspoon to remove the seeds.

2. 2.

   Season the zucchini halves with salt and pepper, place them cut side up in a large aluminum grill pan or tray.

3. 3.

   Brush one half of the olive oil over the zucchini and grill for about 8 minutes. Flip, brush with the remaining oil, and grill another 3–4 minutes until charred.

4. 4.

   Meanwhile, halve the bell pepper, remove seeds, wash, finely dice it, and place in a bowl. Peel the garlic cloves and press them through a garlic press into the bowl.

5. 5.

   Peel the onion and finely dice it. Wash the oregano, shake off excess water, and tear leaves. Set aside some leaves; add the rest to the bowl with the onion cubes.

6. 6.

   Add ricotta, ketchup, and ajvar to the bowl. Stir in milk until the mixture is creamy. Season with salt and pepper to taste.

7. 7.

   Place the grilled zucchini halves on a plate. Spread the ricotta topping over them, sprinkle with remaining oregano leaves, and serve immediately.