Zucchini dumplings stuffed with almonds ricotta with herbs

Servings: 4
Prep time: 120
Cooking time: 0
Diet: Gluten free, Milkless, Vegan
Seasonality: July
Type of recipe: appetizers
Difficulty: easy
INGREDIENTS

  • 4 zucchini

  • 150 g peeled almonds

  • 50 g cashew nuts

  • 1 untreated lemon

  • 2 tablespoons of chopped aromatic herbs (chives, thyme, basil, marjoram)

  • 1 thin slice of white spring onion

  • 1 garlic clove

  • 1 tablespoon of grated ginger root

  • 1 teaspoon of dried oregano

  • Extra virgin olive oil

  • Salt

  • Black pepper

INSTRUCTIONS

  1. Soak almonds and cashews in plenty of water for 4-5 hours. In the meantime, cut both zucchini ends and slice them in the longitudinal part, in very thin strips with the help of a mandolin or a potato peeler.

  2. Marinate the zucchini strips obtained in a bowl with 2 tablespoons of oil, the sliced garlic clove, the ginger, a little water and the grated peel of half a lemon, for about 2 hours.

  3. Remove and rinse the almonds and cashews, then whisk them with 100 g of fresh water, 1 tablespoon of lemon juice, the spring onion, the yeast and 2 pinches of salt to obtain a consistency similar to ricotta.

  4. Stir in the aromatic herbs and set the mixture aside.

  5. Place 2 zucchini strips together, overlap them with other 2 strips, then cross them, placing a spoonful of almond ricotta in the middle.

  6. Sprinkle the dumplings with the oregano and serve them on a tray with the closure facing down.

Related recipes