Italian Flag Verrines

These chilled zucchini, ricotta, tomato, and bell pepper verrines make an elegant appetizer for an Italian meal.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 350 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 2 teaspoons white sugar
• ½ cup heavy whipping cream
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 3 cloves garlic, minced
• ⅛ teaspoon cayenne pepper
• 1 small onion, finely chopped
• 1 tablespoon olive oil, or as needed
• 1 (8 ounce) container ricotta cheese
• 2 large zucchini, grated
• 1 (8 ounce) jar pesto
• 6 large red bell peppers, chopped
• 1 (12 ounce) can diced tomatoes, drained
• ¼ cup fresh basil leaves

Recipe Instructions

Step 1

Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.

Step 2

Spoon mixture into 8 small, clear glasses and chill in the refrigerator.

Step 3

While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.

Step 4

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.

Step 5

Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.