Zucchini Tapa with Ricotta, Mint and Sherry Vinegar | Words with Food
Zucchini Tapa with Ricotta, Mint and Sherry Vinegar
by Ben Macdonald - wordswithfood.com Zucchini Tapa With Ricotta Mint And Sherry Vinegar


October 8, 2016

Zucchini Tapa with Ricotta, Mint and Sherry Vinegar 0.0 0
  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins

  • Difficulty: Easy
  • Yields: 20 tapas

Zucchini isn't a typical topping for a tapa, but the freshness of the mint, creamy ricotta and sharpness of the vinegar make it an instant hit. An easy dish to serve to a crowd, it is best eaten as soon as it is made, or at room temperature.

It works equally well with broad beans if you are looking for a colourful and tasty alternative.


300g ricotta

3 zucchini, medium

1 bunch mint, small

1 tbsp sherry vinegar

1 baguette

2 tbsp olive oil




Cut the zucchini in a ½ cm dice and finely chop the mint.

Place a frying pan over a medium heat and add 1 tbsp olive oil. When hot add the zucchini and gently sauté until tender.

Remove from the heat. Season and stir in the mint and sherry vinegar.

Slice the baguette into thin slices. Add a generous spoonful of ricotta, then layer some of the zucchini mixture on top.


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