Malzemeler
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1 kg dark green zucchini
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2 medium onions, chopped for cooking
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½ cup quinoa, 80 g
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1 bunch dill, finely chopped
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200 g full-fat ricotta cheese (or curd cheese)
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6 tablespoons Livvy olive oil
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Juice of 1 lemon
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½ cup water
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Red pepper flakes, salt
Tarifler
Using a peeler, cut the zucchini into long, wide ribbons.
Place the olive oil in a pot, add the onions, and lightly sauté.
Add the zucchini ribbons, then pour in the water, lemon juice, and salt. Gently mix without breaking the zucchini and let it cook.
Near the end of cooking, add the pre-cooked quinoa and dill, and cook for about 5 more minutes before removing from heat.
Prepare for serving by topping with crumbled ricotta cheese and red pepper flakes.
