Guest Post: Zucchini with Ricotta and Mint and a Mint Blog Hop

I love Fridays, don’t you?! Today is particularly special because not only do I have my weekly blog hop for you, but I am also guest posting over at Everyday Maven! If you don’t know Alyssa of Everyday Maven then you are missing out on some seriously simple, healthy, delicious recipes (yes, she hits the nail on the head with all three!). She’s a total sweetheart, a great blogger friend, and I don’t think I’ve met a recipe of hers that I don’t want to make. Yesterday I shared a recipe for zucchini, ricotta, and mint appetizers presented in two different ways over at her blog.

Zucchini with Mint and Ricotta

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I think that zucchini, ricotta, and mint is the ultimate springtime and summer combination, and I love that the same ingredients can be presented multiple ways for different looks. If you like what you see, you’re going to have to head over to Everyday Maven to get the recipe 🙂 Once you’ve done that, I want you to come back here and link up your favorite mint recipes! I’ve got a big ‘ol bunch and can’t wait for some great ideas on how to use it. I’m excited for all the sweet, savory, and beverage recipes that you’ll share. Have a great weekend!

Get the recipe HERE >>



38 thoughts on “Guest Post: Zucchini with Ricotta and Mint and a Mint Blog Hop

  1. Sissi

    What a gorgeous and light recipe! I love rolls and other cute, snack-sized dishes (even served as main course) so I will remember your courgette “trick”. I have always used aubergine this way. Thanks for this wonderful idea!

  2. Anna

    I love grilled zucchini! These appetizers look perfect for any get-together! I think, even my girls will love it! Thank you so much for sharing, Katherine! Have a wonderful weekend:)

  3. Hannah

    Love your mint blog hop! Our mint is going crazy and I can’t wait to try your recipe with zucchini, mint and ricotta. Definitely a taste of summer! Your photo is so tempting – I’d like to pluck one off the plate to enjoy right now.

  4. Jen

    I just had THE best herbed ricotta out at lunch with friends two weeks ago, and now I’m addicted to it! They served it with a fig compute and grilled bread, and I thought I was going to explode from all the bread I ate. I love the idea of wrapping it in grilled zucchini!

  5. kitchenriffs

    I’ve got tons of mint in my garden at the moment, so I’m up for anything with mint in it (and before long I’ll have tons of zucchini, too!). Good recipe – thanks.

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