Zucchini, Lemon and Ricotta Tartines

Yield: 4 Servings
Total Time:
20 mins
Always a favorite vegetarian appetizer, this tartine topped with sautéed zucchini is satisfying even as a meal. All you need is a glass of wine and a small salad and it’s an instant dinner for two, or appetizer for a small group.


  • 1 pound (455g) zucchini, coarsely grated
  • 2 tablespoons (30g) butter
  • 1 clove garlic , minced
  • 3 tablespoons (45ml) minced shallots (about 2 medium shallots)
  • ½ teaspoon smoked paprika
  • kosher or sea salt , to taste
  • fresh grated black pepper , to taste
  • ¼ cup (60ml) grated parmesan cheese.
  • zest of 1 medium lemon
  • 2 teaspoons (10ml) lemon juice
  • about 10 oz. (300ml) ricotta cheese
  • Slices of crusty bread , grilled (about 1 baguette worth)


  1. Lay grated zucchini on paper towels to squeeze out excess moisture.
  2. Heat medium skillet on medium-high heat. Melt butter, and then add garlic and shallots. Cook until translucent, about 30 seconds to 1 minute.
  3. Add zucchini. Cook until tender, about 2 minutes.
  4. Add smoked paprika, salt and pepper to taste. Cook for additional 1 minute, and then remove from heat. Allow zucchini to cool and release moisture, about 10 minutes, then drain excess moisture from the zucchini.
  5. Stir in parmesan cheese, lemon zest and lemon juice.
  6. Spread ricotta cheese on toast and spoon over zucchini. Sprinkle with paprika or lemon zest for garnish. Serve warm.

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