Italian Flag Verrines

This is a festive, elegant appetizer that works especially well for an Italian meal.

Ingredients

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

Steps

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