Cheesy Zucchini Ricotta Bake
Indulge in the creamy bliss of Cheesy Zucchini Ricotta Bake, a delightful dish that perfectly balances fresh zucchini and rich cheeses. This comforting bake is ideal for cozy weeknight dinners or special gatherings, offering a delicious way to enjoy vegetables without sacrificing flavor. Each bite bursts with cheesy goodness, making it an irresistible choice for family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchinis, sliced into thin rounds
- 1 cup ricotta cheese
- 1 ½ cups shredded part-skim mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh basil or parsley, chopped (or 1 tsp dried herbs)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine ricotta, half the mozzarella, Parmesan, herbs, salt, and pepper until well mixed.
- In a greased baking dish, layer half of the zucchini slices followed by half of the ricotta mixture. Repeat the layers.
- Drizzle olive oil over the top layer and sprinkle with remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
- Allow to sit for 5 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: For enhanced flavor, sauté zucchini briefly to release moisture before layering. Feel free to customize with spices like red pepper flakes or add veggies such as spinach or mushrooms. Store leftovers in an airtight container in the fridge for up to three days.