Rye Toast with Jammy Courgettes and Ricotta

20260330, #BreakfastDiary 1677, 9°C/cloudy Zucchini or courgette slow-cooked over low heat until the moisture evaporates and the sweetness concentrates like jam is called 'Jammy Courgettes.' (Courgette is the British word for zucchini.) About 320kcal, Zucchini Open-Faced Toast, Rye Toast with Jammy Courgettes and Ricotta.

1 slice rye whole wheat bread, 1/2 zucchini, 5 cloves garlic, 1T ricotta cheese, red chili flakes, olive oil, salt, pepper

1. Brush the rye whole wheat bread with olive oil and toast until crisp. 2. Slice the zucchini into thin rounds. 3. Heat olive oil in a pan and sauté the minced garlic, then add the zucchini from step 1 with a good pinch of salt and pepper, and cook slowly over low heat. 4. Top the toasted rye whole wheat bread with ricotta cheese, then the zucchini from step 3. 5. Top with a little red chili flakes.