Zucchini Casserole with Herbs
4 servings
40 minutes
Zucchini casserole with herbs is the embodiment of Mediterranean flavor and lightness. Hailing from sunny Italy, it combines the tender texture of zucchini, the creamy softness of ricotta, and the spiciness of parmesan. Eggs and crème fraîche give the casserole airiness, while fresh herbs add aromatic richness. Lemon zest and juice provide a pleasant citrus note, making the flavor more expressive. This dish is perfect for a cozy family breakfast or a light dinner. It is prepared in one pan and then baked in the oven, making it convenient and simple to make. It can be served with crispy bread or fresh vegetables, while a hint of dried red pepper enhances the richness of flavor. This is true gastronomic poetry infused with Italian sunshine.
1
Preheat the oven to 180˚C. Manually squeeze out excess moisture from the zucchini one by one (try to squeeze them well so the dish isn't watery).
- Courgette: 2 pieces
2
Heat 1 tbsp of oil in a 20 or 25 cm cast iron skillet over medium heat. Add onion and garlic, season with salt and pepper, and sauté until translucent for 5-8 minutes. Add zucchini, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally, until zucchini is tender and golden brown (the mixture will become quite dry by this point). Lower the heat and add butter, mixing well.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Finely chopped garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Courgette: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 1 tablespoon
3
Mix eggs with crème fraîche in a large bowl, season with salt and pepper, and pour over the vegetables. Cook while stirring the egg mixture and rotating the pan (don’t forget to scrape the mixture from the sides) until the edges set and the texture becomes soft. Place 'Ricotta' on top of the casserole and sprinkle with 'Parmesan'. Put the pan in the oven and bake for 12-15 minutes until the eggs start to puff slightly. Let the casserole cool in the pan for at least 10 minutes.
- Chicken egg (large): 12 pieces
- Creme fraiche: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Ricotta cheese: 30 g
- Grated Parmesan cheese: 2 tablespoons
4
Meanwhile, combine the herbs, lemon zest, lemon juice with the remaining 1 tbsp of oil in a small bowl. Season the herb mixture with salt and pepper and spread it over the casserole. Sprinkle with dry red pepper (to taste) and cut the casserole into pieces before serving.
- Basil: 25 g
- Chives: 80 g
- Parsley: 25 g
- Tarragon: 25 g
- Lemon zest: 2 tablespoons
- Lemon juice: 1 tablespoon
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Dried red chili: to taste
