Zucchini baked with ricotta

4 servings

60 minutes

Zucchini baked with ricotta is a delicate and aromatic dish inspired by traditional Italian cuisine. Italians love to use fresh seasonal ingredients, and this recipe is a great example of how simple ingredients turn into a culinary masterpiece. The lightness of zucchini combines with the airy texture of ricotta and the rich flavor of parmesan, creating a harmony of tastes. Baking gives the dish an appetizing golden crust and enhances its aroma. It is perfect as a standalone dish or as a side to meat and fish. It pairs especially well with herbs like parsley, adding fresh notes. This is a simple yet elegant recipe that can be served at family dinners or as a light appetizer.

Energy value per serving

• Calories: 236.7
• Proteins: 18.4g
• Fats: 11.2g
• Carbohydrates: 18.5g

Ingredients

• Zucchini: 5 pc
• Wheat flour: 2 tbsp
• Ricotta cheese: 2 tbsp
• Grated Parmesan cheese: 4 tbsp
• Chicken egg: 2 pc
• Parsley: 40 g
• Salt: to taste
• Ground black pepper: to taste
• Ground cumin (zira): to taste

Cooking steps

1. Preheat the oven to 180 degrees.

2. Grate zucchini and cheese on a coarse grater. Zucchini needs to be squeezed. Mix everything and place it in a heatproof dish.

   Required ingredients:

   • Zucchini: 5 piece
   • Ricotta cheese: 2 tablespoons
   • Grated Parmesan cheese: 4 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground cumin (zira):  to taste

3. Bake for at least 40 minutes.