Comments on: Zucchini Noodles & Lemon “Ricotta”

By: Christine

Christine — Sun, 19 May 2019 16:03:47 +0000

In reply to Jeanine Donofrio. Ahhh, now it make more sense to me. Thanks.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 19 May 2019 16:00:05 +0000

In reply to Christine. Hi Christine, there's no actual ricotta, the nut mixture makes a ricotta-like sauce/paste.

By: Christine

Christine — Sun, 19 May 2019 14:09:04 +0000

How much ricotta do you use (to add the nuts and lemon mixture)?

By: Debbie

Debbie — Mon, 03 Oct 2016 16:46:18 +0000

In reply to jeanine. I wondered the same thing - about maybe just blanching the zucchini. Then I thought that perhaps any warmed up or hot topping put to it would be enough given how thin the strips are. Can't wait to try it.

By: bristol plasterers

bristol plasterers — Tue, 14 Jul 2015 16:04:20 +0000

This sounds really delicious and something new to try. Thank you for sharing this.

Simon

By: Victoria

Victoria — Wed, 01 Jul 2015 20:19:06 +0000

Looking forward to try it. Gonna share it at affmity.com

By: Sue

Sue — Mon, 29 Jun 2015 20:47:52 +0000

Nice to see a ricotta dressing on the zucchini noodles instead of the typical tomato sauce – going to give this a go!

By: Jason

Jason — Sun, 28 Jun 2015 20:32:07 +0000

In reply to Sunny Drohan. I like to put my zoodles in a bowl with a couple tbls of water and nuke them for two minutes. Comes out "cooked" just enough for us.

By: Molly @ The Move to America

Molly @ The Move to America — Sun, 28 Jun 2015 18:44:45 +0000

I have heard about using courgette/zucchini as noodles and never given it a try – this recipe has inpsired me! Looks so fresh!

By: Carol

Carol — Sat, 27 Jun 2015 23:31:32 +0000

Looks delicious!