Zucchini, Tomato And Ricotta Bake Recipe

Name: Zucchini, Tomato And Ricotta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None medium zucchini, roughly grated; 1/2 tsp sea salt; 3 cups ricotta, well drained; 2 oz Parmesan, grated; 3 None scallions, finely sliced; 3 cloves garlic, chopped; 3 tbsp dill, chopped; 1.75 oz sun-dried tomatoes in oil, drained, chopped; 1 1/2 None lemons, zested; 3 None large eggs, beaten; 8 None large cherry tomatoes, halved; 1/4 cup extra virgin olive oil; 4 sprigs flat-leaf parsley

Servings: persons

5 None medium zucchini, roughly grated
1/2 tsp sea salt
3 cups ricotta, well drained
2 oz Parmesan, grated
3 None scallions, finely sliced
3 cloves garlic, chopped
3 tbsp dill, chopped
1.75 oz sun-dried tomatoes in oil, drained, chopped
1 1/2 None lemons, zested
3 None large eggs, beaten
8 None large cherry tomatoes, halved
1/4 cup extra virgin olive oil
4 sprigs flat-leaf parsley

1
Preheat oven to 325u00b0F. Grease a 10 inch pie dish.
2
Place zucchini and salt in a strainer and toss to combine. Place over a bowl and set aside for 10 mins to drain. Use hands to squeeze out as much liquid as possible.
3
Combine ricotta, Parmesan, scallion, garlic, dill, sun-dried tomato and 2/3 of the lemon zest in a large bowl. Add egg and mix until well combined. Stir in zucchini.
4
Spoon mixture into prepared dish. Top with cherry tomatoes and place on a baking sheet. Bake for 45-50 mins, until set.
5
Meanwhile, combine oil, parsley and remaining lemon zest in a small food processor. Season well and process until finely chopped. Cut ricotta bake into wedges, drizzle with parsley oil and serve.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 None medium zucchini, roughly grated, 1/2 tsp sea salt, 3 cups ricotta, well drained, 2 oz Parmesan, grated, and more.

Yes, Zucchini, Tomato And Ricotta Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini, Tomato And Ricotta Bake

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