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
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.
Notes
- For extra flavor, consider adding lemon zest or fresh basil.
- This dish is versatile and can be served as a side or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg
