A recipe for September on Naturopathy!
- 2 medium zucchini, ends trimmed and cut into 1/2-inch-thick rounds
- 1 ear sweet corn, steamed, kernels sliced from cob (~1 cup kernels)
- Olive oil (or avocado oil) 1/4 cup
- Ricotta cheese 400g~
- Organic corn tortilla 8 (5.5 inches)
- Salt and pepper
- Raw honey
Heat oil in a large skillet over medium heat. Add zucchini cook until zucchini is tender, about 10 minutes. Season with salt and pepper.
Heat in a large cast iron frying pan, on medium high. Add a tortilla to the pan, heat until it develops little bubbles of air pockets.
Spread a tortilla with ricotta cheese. Top with sautéed zucchini and steamed kernels. Garnish parsley and drizzle raw honey.