Ricotta Toast with Sautéed Courgette & Garlic

Ricotta Toast with Sautéed Courgette & Garlic is a delightful blend of creamy, savory, and fresh flavors layered on crisp sourdough. Featuring soft, garlicky courgette (zucchini) paired with smooth ricotta and bright lemon zest, this dish highlights the simplicity and elegance of seasonal ingredients — perfect for breakfast, lunch, or a light supper.

Why You’ll Love This Recipe

This recipe brings together a minimal number of ingredients for maximum flavor. It’s quick to prepare, beautifully textured, and easily customizable. The mellow richness of ricotta pairs perfectly with tender courgette and aromatic garlic, while the toasted sourdough adds just the right amount of crunch. Whether you’re using garden zucchini or fresh market finds, this toast is a delicious and wholesome way to enjoy them.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 medium courgette (zucchini), thinly sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• 1/2 teaspoon lemon zest
• 1/2 cup ricotta cheese
• 2 thick slices of sourdough bread
• 1 teaspoon extra virgin olive oil (for finishing)

Directions

1. Heat the olive oil in a skillet over medium heat.
2. Add the thinly sliced courgette and sauté for 4 to 5 minutes until softened and slightly golden.
3. Stir in the minced garlic, salt, pepper, and lemon zest. Cook for another minute, then remove from heat.
4. Toast the sourdough slices until crisp and golden.
5. Spread a generous layer of ricotta over each slice of toast.
6. Top with the warm courgette mixture.
7. Drizzle with extra virgin olive oil and serve immediately.

Servings and timing

This recipe serves 2 people and takes approximately 10 minutes to prepare and 10 minutes to cook, making a total of 20 minutes.

Variations

• Herb Addition: Add chopped basil, thyme, or mint to the courgette for a fresh herbal lift.
• Cheese Swap: Try using goat cheese or cream cheese in place of ricotta for a tangier flavor.
• Vegan Option: Use a dairy-free ricotta alternative and omit or substitute the cheese component.
• Spicy Twist: Add a pinch of red pepper flakes or a few slices of fresh chili for gentle heat.
• Topping Additions: Finish with a sprinkle of toasted pine nuts or grated Parmesan for extra texture.

storage/reheating

This dish is best enjoyed fresh, but you can prepare the courgette mixture ahead and refrigerate it in an airtight container for up to 2 days. Reheat gently in a skillet before assembling the toast. Avoid storing assembled toasts, as the bread will become soggy.

FAQs

Can I use store-bought ricotta?

Yes, high-quality store-bought ricotta works well. For extra creaminess, whip it briefly before spreading.

What bread works best for this toast?

Thick slices of sourdough are ideal, but any hearty, rustic bread will do.

Can I add protein to make it a meal?

Yes, a poached or fried egg on top makes it more filling and adds richness.

Is courgette the same as zucchini?

Yes, “courgette” is the British term for what is known as “zucchini” in American English.

Can I make this gluten-free?

Absolutely — simply use gluten-free bread in place of sourdough.

How do I slice courgette thinly?

Use a sharp knife or a mandoline slicer for even, thin slices.

Can I serve this cold?

It’s best warm, but it can be served at room temperature as well.

What type of olive oil is best?

Use extra virgin olive oil for its rich flavor, especially for finishing.

Can I make this vegan?

Yes, use a plant-based ricotta and ensure your bread is free from dairy or eggs.

How can I make the ricotta more flavorful?

Mix ricotta with a pinch of salt, lemon zest, and a little olive oil or fresh herbs before spreading.

Conclusion

Ricotta Toast with Sautéed Courgette & Garlic is an elegant and nourishing way to enjoy fresh, seasonal produce with minimal fuss. The rich ricotta, vibrant courgette, and subtle hint of garlic come together seamlessly on crisp sourdough. Whether served as a light meal or sophisticated snack, this recipe is sure to become a staple in your kitchen.

Ricotta Toast with Sautéed Courgette & Garlic

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• Author: Emma Delaney
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Sautéing
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A rustic slice of sourdough topped with creamy ricotta and buttery garlic-sautéed courgettes — a simple yet elegant way to celebrate peak-season zucchini.

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Ingredients

Units USM Scale 1x2x3x

• 1 medium courgette (zucchini), thinly sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• 1/2 teaspoon lemon zest
• 1/2 cup ricotta cheese
• 2 thick slices of sourdough bread
• 1 teaspoon extra virgin olive oil (for finishing)

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Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced courgette and sauté for 4–5 minutes, until soft and slightly golden.
2. Add minced garlic, salt, pepper, and lemon zest. Sauté for another minute. Remove from heat.
3. Toast the sourdough slices until crisp and golden.
4. Spread a generous layer of ricotta over each slice of toast.
5. Spoon the warm courgette mixture on top.
6. Finish with a drizzle of extra virgin olive oil. Serve immediately.

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Notes

• Use whole milk ricotta for a creamier texture.
• Add a sprinkle of chili flakes for heat.
• Top with fresh herbs like basil or mint for extra flavor.

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Nutrition

• Serving Size: 1 toast
• Calories: 210
• Sugar: 2g
• Sodium: 190mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 15mg