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zucchini ricotta egg bake

Enjoy. The butter isn’t really necessary, but makes the top a nice golden color. Your email address will not be published. Why not called it a “Zucchini and Ricotta Bake” Cheers, Steph Liebert (Mt Albert), Yes it does need a name change I think. The eggs and cheese give the dish a healthy dose of protein and the squash keeps things relatively low calorie but still rich in nutrients. Meanwhile, chop the garlic and shallots and place in a large bowl with the ricotta and herbs. Save my name, email, and website in this browser for the next time I comment. I also didn’t want to have to bother with a crust, so I simply oiled my casserole dish and sprinkled breadcrumbs over the sides and bottom. Warm or at room temperature, a slice of this with your favourite chutney is great for lunch, dinner and picnics. Top with the remaining squash, followed by another layer of the egg-cheese mixture. In this recipe, I wanted to feature the zucchini rather than the eggs, so I thinly sliced them and folded them in a batter. Too bad I like tomatoes so much. I created this particular recipe when I had an abundance of both zucchini and eggs. It’s gluten-free, low-carb, keto, meatless, and low glycemic, so it’s good for all kinds of diets. Sliced summer squash is layered with a mixture of ricotta, eggs, mozzarella, and fresh basil and dill, and baked until bubbly and tender. Add a few dashes of salt and stir through. Please support this website by adding us to the whitelist in your ad blocker. Slice the tomatoes and layer on top of the zucchini. This was terrific. This site uses Akismet to reduce spam. Season the mixture well with salt and pepper, and stir in the red pepper flakes, thyme, and parsley. This dish works best if the zucchini are sliced very thin, and a mandolin works well for this. So, eat up! We live in Puglia in southern Italy and have the same gluts of foods will try this out, looks lovely. Crack the eggs into a large mixing bowl. It can be served for lunch or dinner with salad, meat or pasta on the side. Slice the zucchini and layer in the bottom of a large baking dish. Season the mixture well with salt and pepper, and stir in the red pepper flakes, thyme, and parsley. Your email address will not be published. Even with all the great zucchini recipes we have, it’s hard for three people to consume 14 zucchini a week! Preheat oven to 375°F and grease a 9x9-inch baking dish with nonstick spray. It’s cheesy, but not heavy; the bright flavor of the fresh herbs and that classic ricotta texture keep things light. Yet so delicious. It’s food you want to eat. 2 Tablespoons Chopped Fresh Parsley Leaves. If I do not keep on top of them, my refrigerator overflows with eggs and zucchini! (Okay, it might have crossed my mind for just a second that crispy bacon strips would be an excellent companion for this dish.) Mix the eggs, ricotta, Parmesan and feta in a large bowl. Set aside. 1 small red onion, thinly sliced into rings, Nici Wickes’ Italian Ricotta and Sultana Dessert. Normally, a casserole isn’t the first thing that comes to mind when you’re trying to think of a healthy yet filling meal. I made this last night and we really enjoyed it and will be enjoying left overs again tonight. It’s food you want to eat. Learn how your comment data is processed. It’s cheesy, but not heavy; the bright flavor of the fresh herbs and that classic ricotta texture keep things light. amzn_assoc_tracking_id = "iccrofpapl03-20"; Submit your recipes for a share of ad revenue -. Raised in a home without a dishwasher, I’ve found that some shortcuts in life are worth it. 3. amzn_assoc_region = "US"; Mix in the courgettes and then the flour. Can’t wait! Bake for 30-40 minutes until the cake feels firm and has started to colour. 1/2 cup grated Parmesan cheese Top with remaining mozzarella cheese. They’re just so darn difficult to cut thinly no matter how sharp your knife is. Twist the pan around to cover the sides and bottom with the crumbs. Preheat oven to 375°F and grease a 9x9-inch baking dish with nonstick spray. Stir through the dill and mint and season generously with salt and freshly ground black pepper.

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