Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
8
Yield:
8 appetizers
Ingredients
Directions
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.
Cook's Notes:
Jarred red peppers can be substituted for fresh.
This recipe can be made ahead, wrapped in plastic wrap, and frozen for up to 2 weeks. Defrost fully before serving.
Nutrition Facts (per serving)
350
Calories
25g
Fat
18g
Carbs
14g
Protein
