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 medium zucchini roughly grated; 1/2 teaspoon sea salt; 3 cups ricotta well drained; 2 ounces Parmesan grated; 3 scallions finely sliced; 3 cloves garlic chopped; 3 tablespoons dill chopped; 1 3/4 ounces sun-dried tomatoes in oil drained, chopped; 1 1/2 lemons zested; 3 large eggs beaten; 8 cherry tomatoes large, halved; 1/4 cup extra virgin olive oil; 4 sprigs flat leaf parsley

Servings: persons

5 medium zucchini roughly grated
1/2 teaspoon sea salt
3 cups ricotta well drained
2 ounces Parmesan grated
3 scallions finely sliced
3 cloves garlic chopped
3 tablespoons dill chopped
1 3/4 ounces sun-dried tomatoes in oil drained, chopped
1 1/2 lemons zested
3 large eggs beaten
8 cherry tomatoes large, 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.

685

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 medium zucchini roughly grated, 1/2 teaspoon sea salt, 3 cups ricotta well drained, 2 ounces 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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