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Ingredients
- 120 g de courgette, coupée en morceaux
- ½ c. à café de sel
- 1 gousse d'ail
- 1 c. à soupe d'huile d'olive, et un peu pour la cuisson au four
- 200 g de tomates, coupées en brunoise
- 15 g de jus de citron
- 250 g de ricotta
- 3 branches de thym frais, effeuillées
- le zeste d'½ citron jaune non traité, râpé
- 10 brins de ciboulette fraîche, ciselés
- 8 feuilles de brick
- Nutrition
- per 1 pièce
- Calories
- 273.9 kJ / 65.7 kcal
- Protein
- 3 g
- Carbohydrates
- 6.7 g
- Fat
- 3.1 g
- Saturated fat
- 1.3 g
- Fiber
- 0.6 g
- Sodium
- 205.2 mg
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