Crème de Courgette à la Ricotta

This velvety **Crème de Courgette à la Ricotta** is a light yet indulgent dish that celebrates the humble courgette (zucchini) in the most elegant way. Blending tender sautéed courgettes with creamy ricotta, a touch of garlic, and fresh basil, this dish is a symphony of delicate flavors. Perfect as a dip, spread, or side, it’s a versatile addition to any meal, whether you’re hosting a dinner party or enjoying a quiet night in. The lemon juice adds a refreshing zing, making it a delightful summer staple.

I first made this dish during a summer visit to Provence, where courgettes are a staple. My host, a local chef, taught me this simple yet elegant recipe. I served it at a picnic by the lavender fields, and my friends couldn’t believe how such few ingredients could create something so flavorful. Now, it’s my go-to dish for impressing guests without spending hours in the kitchen.

Ingredients

Courgettes (zucchini) 2 medium courgettes, diced. They should be firm and vibrant green for the best texture and flavor.

Ricotta 200g of fresh ricotta adds creaminess and a mild, slightly sweet flavor. Opt for whole-milk ricotta for the richest texture.

Garlic 1 clove, finely minced. It provides a subtle aromatic depth without overpowering the dish.

Olive Oil 2 tablespoons of extra-virgin olive oil for sautéing and adding a fruity note.

Lemon Juice 1 tablespoon for a bright, fresh accent that balances the richness of the ricotta.

Fresh Basil A handful of leaves for garnish, adding a fragrant, herbal finish.

Salt and Pepper To taste, for seasoning and enhancing all the flavors.

Step-by-Step Instructions

Prep the courgettes

Wash and dice the courgettes into small, even pieces. This ensures they cook uniformly.

Sauté the garlic

Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.

Cook the courgettes

Add the diced courgettes to the pan. Sauté for 10 minutes, stirring occasionally, until they are tender and slightly golden.

Blend with ricotta

Transfer the cooked courgettes to a blender or food processor. Add ricotta and lemon juice, then blend until smooth and creamy.

Season to taste

Add salt and pepper, adjusting to your preference. The ricotta may already have some saltiness, so taste first.

Garnish and serve

Transfer to a serving bowl and garnish with fresh basil leaves. Drizzle with a bit of olive oil for extra flavor.

Initially, I underestimated the importance of properly draining the ricotta, which led to a slightly watery consistency. Now, I always take the time to drain it, ensuring a luxuriously thick texture. Also, I learned that a light hand with the garlic preserves the delicate balance of flavors, letting the courgettes and ricotta shine.

Serving Ideas

This crème is incredibly versatile. Serve it as a **dip** with toasted baguette slices, pita chips, or fresh vegetables. Spread it on **sandwiches or wraps** for a creamy twist. Pair it with **grilled chicken, fish, or lamb** as a refreshing side. For a **light lunch**, top with a poached egg or cherry tomatoes.

Switch It Up

**Herb-infused**: Add mint or dill for a different herbal note. **Spicy version**: Stir in harissa or chopped jalapeños. **Cheesy twist**: Mix in grated Parmesan or feta for extra depth. **Vegan option**: Substitute ricotta with cashew cream or silken tofu.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to **3 days**. Stir well before serving. This dish doesn’t freeze well due to the ricotta’s texture, so enjoy it fresh or within a few days.

Frequently Asked Questions

→ Can I use frozen courgettes?

Fresh courgettes are best for texture and flavor. Frozen courgettes may release too much water, making the dish soggy.

→ What can I substitute for ricotta?

Cottage cheese (blended smooth) or goat cheese can work, though the flavor and texture will vary.

→ Is this dish gluten-free?

Yes, naturally gluten-free. Just ensure any accompaniments (like bread) are gluten-free if needed.

→ Can I make this ahead for a party?

Absolutely! Prepare it a few hours in advance and refrigerate. Bring to room temperature before serving.

→ How can I thicken the crème if it’s too runny?

Drain excess liquid from the courgettes after cooking, or blend in a tablespoon of grated Parmesan to absorb moisture.

This **Crème de Courgette à la Ricotta** is a testament to simplicity and elegance. With minimal ingredients and effort, you can create a dish that’s both sophisticated and comforting. Whether you’re serving it at a dinner party or enjoying it as a light lunch, its creamy texture and fresh flavors are sure to delight. Bon appétit!