Zucchini Ricotta Bake
Elevate your dinner menu with this delightful Zucchini Ricotta Bake, a cozy casserole that’s bursting with creamy, cheesy layers and vibrant Italian flavors. Perfect for a weeknight dinner or a vegetarian main course, this recipe pairs tender, lightly sautéed zucchini with a luscious ricotta mixture infused with fresh basil, oregano, and garlic. Topped with a golden breadcrumb-Parmesan crust and melty mozzarella, every bite is a satisfying blend of textures and savory goodness. Ready in just an hour, this versatile dish doubles as a crowd-pleasing side or a hearty meal on its own. Serve warm with a green salad or crusty bread and savor the ultimate comfort food with a healthy twist.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 cup shredded mozzarella cheese
- 2 pieces large eggs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and slice them into thin, even rounds about 1/4 inch thick. Set aside.
In a medium mixing bowl, combine ricotta cheese, 1/2 cup of grated Parmesan cheese, eggs, minced garlic, chopped basil, dried oregano, salt, and black pepper. Mix until well combined.
Heat olive oil in a skillet over medium heat. Add the zucchini slices and cook for about 2-3 minutes on each side until slightly softened. Remove from heat.
Lightly grease an 8x8-inch or similarly-sized baking dish with a little olive oil.
Spread a thin layer of the ricotta mixture at the bottom of the dish.
Layer half of the sautéed zucchini slices over the ricotta mixture. Spread half of the remaining ricotta mixture over the zucchini, then sprinkle with 1/3 of the shredded mozzarella.
Repeat layering with the remaining zucchini, ricotta mixture, and another 1/3 of the mozzarella cheese.
In a small bowl, mix the breadcrumbs, remaining 1/2 cup of Parmesan cheese, and a pinch of red pepper flakes (if using). Sprinkle this mixture evenly over the top layer.
Finish by sprinkling the remaining mozzarella cheese over the breadcrumb mixture.
Bake the dish in the preheated oven for 30-40 minutes or until bubbly and golden brown on top.
Remove from the oven and let rest for 5-10 minutes before serving.
Garnish with additional fresh basil if desired and serve warm. Enjoy your Zucchini Ricotta Bake!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 401 mg | 31% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
