Name: Sformato di Zucchine, Ricotta e Menta Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 medium zucchini, grated and drained; 1 garlic clove, minced; 2 tablespoons olive oil; 1 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese; 2 large eggs; 2 tablespoons chopped fresh mint; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Breadcrumbs for dusting; Butter for greasing

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If you’re searching for a dish that elegantly bridges comfort food and elevated Italian cuisine, let me introduce you to Sformato di Zucchine, Ricotta e Menta. Light yet satisfying, this savory zucchini flan bursts with lush ricotta, sweet garden mint, and a crowd-pleasing hint of garlic—all kissed with golden Parmesan. It’s gorgeously simple, perfect as a vegetarian centerpiece or a stunning side to any summer spread. The vibrant freshness and creamy texture truly whisper, “Italy in every bite.”

Sformato di Zucchine, Ricotta e Menta Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sformato di Zucchine, Ricotta e Menta lies in its handful of honest, delicious ingredients. Each component plays a starring role—whether it’s lending lusciousness, giving a burst of freshness, or building layers of flavor. Here’s what you’ll gather for your baking adventure:

Zucchini: Grated and well-drained, zucchini brings gentle sweetness and a delicate, yielding texture to the sformato.
Ricotta Cheese: Whole-milk ricotta is your ticket to the creamy, luxurious body that makes this dish unforgettable.
Parmesan Cheese: Adds a savory, nutty richness and a gorgeous, golden crust on top.
Eggs: These bind everything together, “setting” the flan into silky slices that hold their shape.
Fresh Mint: Chopped mint leaves infuse every bite with incredible brightness, making the dish pop.
Garlic: A single clove, finely minced, is all you need for an aromatic lift without overwhelming the delicate vegetables.
Salt: Brings all the flavors together and highlights the freshness of your ingredients.
Black Pepper: Just a touch for balancing flavor and providing a gentle heat.
Olive Oil: Mellow and fruity, it’s perfect for sautéing the zucchini and garlic to perfection.
Breadcrumbs: Used for dusting, these keep your sformato from sticking and create a lovely, subtle crunch on the outside.
Butter: Greases the dish, helping your creation release beautifully when it’s time to serve.

How to Make Sformato di Zucchine, Ricotta e Menta

Step 1: Prep Your Baking Dish

First, preheat your oven to 375°F. Take out a loaf pan or small baking dish, generously butter it, and then dust the sides and bottom with breadcrumbs. This classic Italian trick ensures your Sformato di Zucchine, Ricotta e Menta will pop out elegantly, with a gently crisped edge every time.

Step 2: Sauté the Zucchini and Garlic

In a skillet over medium heat, warm the olive oil and add the grated, drained zucchini along with the minced garlic. Sauté for about 5 minutes, just until the zucchini is tender and most of its moisture has evaporated. The scents wafting up will give you a preview of just how good this is going to be! Remove from the heat and let this lush mixture cool for a few minutes.

Step 3: Make the Ricotta Mixture

While your zucchini cools, grab a large mixing bowl. Combine the ricotta, grated Parmesan, eggs, chopped mint, salt, and black pepper. Stir until everything is creamy and well incorporated. The mint is key here, lending that signature pop you’ll come to crave in every bite of Sformato di Zucchine, Ricotta e Menta.

Step 4: Combine and Fill the Pan

Once the zucchini mixture isn’t piping hot, fold it gently into your ricotta base. Stir with care so every ingredient is evenly distributed. Pour this lovely, flecked batter into the prepared pan and give the top a quick smooth with a spatula—it’s ready for the oven!

Step 5: Baking and Cooling

Slide the pan into the oven and bake for 35 to 40 minutes, until the sformato is golden on top and just set in the center. The kitchen will smell absolutely irresistible! Let it cool slightly before carefully inverting onto a platter or slicing straight from the dish. Sformato di Zucchine, Ricotta e Menta is wonderful served warm or at room temperature.

How to Serve Sformato di Zucchine, Ricotta e Menta

Garnishes

A little garnish goes a long way in making your Sformato di Zucchine, Ricotta e Menta look as impressive as it tastes. Sprinkle with extra fresh mint or basil, add a shower of Parmesan, or drizzle with good olive oil for a glossy finish.

Side Dishes

This vibrant sformato pairs beautifully with a simple arugula salad dressed with lemon, a bowl of summery cherry tomatoes tossed in balsamic, or even roasted potatoes. It also works wonders as a side for grilled chicken or fish, soaking up all those delicious juices.

Creative Ways to Present

For a dinner party, slice Sformato di Zucchine, Ricotta e Menta into elegant rectangles and arrange them atop a swipe of herbed yogurt or pesto. Or, cut into cubes and serve as canapé-sized bites—perfect for an Italian-style aperitivo.

Make Ahead and Storage

Storing Leftovers

Your Sformato di Zucchine, Ricotta e Menta keeps like a dream in the fridge. Once fully cooled, wrap slices well or transfer to an airtight container. It stays fresh and luscious for up to three days, making it a perfect make-ahead dish.

Freezing

Surprisingly, this sformato is freezer-friendly! Cool completely, wrap tightly in plastic, and freeze for up to one month. Thaw overnight in the refrigerator when ready to enjoy. The texture holds up well, especially if you reheat gently.

Reheating

To reheat slices, warm gently in a low oven (300°F) or pop in the microwave for just a few seconds. Serve warm for ultimate creaminess, or let stand at room temperature if you prefer a picnic-style bite. Either way, the flavors of Sformato di Zucchine, Ricotta e Menta continue to shine.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash swaps perfectly in this recipe, adding a slightly sweeter note and sunny color. The texture remains lovely and light, and all other flavors remain beautifully balanced.

Is it possible to make Sformato di Zucchine, Ricotta e Menta gluten-free?

Yes! Simply dust your pan with gluten-free breadcrumbs or even finely ground nuts, and you’ll have a completely gluten-free sformato that everyone can enjoy.

Can I prepare the mixture ahead and bake later?

You sure can. Prepare the sformato mixture up to 8 hours ahead, cover tightly, and keep in the refrigerator. Bake just before serving for the freshest flavor and best texture.

What if I don’t have fresh mint?

No problem! Swap in fresh basil for a slightly different but equally aromatic twist, or a mix of parsley and dill for a herbaceous take. Dried mint can work in a pinch, but halve the quantity—it’s more potent.

Can I make individual Sformato di Zucchine, Ricotta e Menta?

Definitely! Spoon the mixture into greased and breadcrumb-dusted muffin tins or ramekins. Baking time will be a bit shorter (about 20–25 minutes) but the result is adorable—and perfect for parties or packed lunches.

Final Thoughts

If you’re ready to fall in love with a fresh Italian classic, Sformato di Zucchine, Ricotta e Menta is just what your table needs. Its effortless charm and nourishing flavor make it a repeat favorite in any kitchen. Try it once, and you’ll find yourself making it again and again—sharing the joy with every slice.

Sformato di Zucchine, Ricotta e Menta Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful Italian dish, this Sformato di Zucchine, Ricotta e Menta combines the freshness of zucchini with creamy ricotta, savory Parmesan, and fragrant mint, baked to perfection. A flavorful and light vegetarian option that can serve as a side or a main course.

Ingredients

Scale

Zucchini Mixture:

3 medium zucchini, grated and drained
1 garlic clove, minced
2 tablespoons olive oil

Cheese Mixture:

1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

Breadcrumbs for dusting
Butter for greasing

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 375°F. Grease a loaf pan or small baking dish with butter and coat with breadcrumbs.
Sauté zucchini: In a skillet, sauté grated zucchini and garlic in olive oil until tender and moisture evaporates.
Prepare the mixture: In a bowl, combine ricotta, Parmesan, eggs, mint, salt, and pepper. Mix in the zucchini.
Bake: Pour the mixture into the pan and bake for 35–40 minutes until set.
Serve: Let it cool before slicing or inverting onto a platter. Serve warm or at room temperature.