Italian Flag Verrines Recipe

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.

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

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.

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.

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.