Ricotta Zucchini Noodles

Calories: 303 | Carbohydrates: 17 g | Protein: 12 g | Fat: 21 g | Saturated Fat: 7 g | Cholesterol: 32 mg | Sodium: 102 mg | Potassium: 1149 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 1460 IU | Vitamin C: 80.5 mg | Calcium: 230 mg | Iron: 2.2 mg | Net Carbs: 12 g

Ingredients

• 5 zucchini
• 2 tablespoon thyme or rosemary
• 3 tigerella tomato or sun dried tomatoes
• salt and pepper with olive oil
• 1 tablespoon olive oil
• 2 tablespoon grated parmesan cheese
• 6 medium sized boiled or roasted shrimps (optional)

For Sauce

• 3 cloves fresh garlic
• 1 small container ricotta cheese
• 100ml goat milk
• seasoning or salt pepper

Method

1. Heat the pan with olive oil

2. Cut the zucchini into noodles with a spiralizer

3. Cut the tomatoes and place them in oven or a grill until roasted or grilled as desired

4. Add zucchini into the pan, add salt, pepper, seasoning and cook until soft and then place them in a separate bowl

5. Add garlic into the pan and cook for 1 minute on low heat

6. Combine ricotta cheese with milk and cook until it thickens and becomes creamy

7. Sprinkle the roasted tomatoes with salt and pepper

7. Serve the tomatoes, shrimp over the cooked zucchini and top it up with permesan cheese