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Zucchini and Ricotta Bake

Sliced Zucchini and Ricotta Bake in a clear baking tray next to a plate a slice of Zucchini and Ricotta Bake with salad

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Zucchini and Ricotta Bake

This Zucchini and Ricotta Bake is a deliciously cheesy casserole made with zucchini and ricotta, and baked to golden perfection. It’s a restaurant-quality dinner made right in your kitchen. It looks a bit fancy so you can serve it to impress your guests! But it’s also simple and rustic, and will make your house smell amazing!

I’ve got plenty of great dinner options for you to try with your family. This Cashew Chicken recipe is delicious! This Grilled Steak and Garlic Mashed Potatoes recipe is very simple to make. And this Vegan Cannelloni is vegan cheesy goodness!

Why You’ll Love Zucchini and Ricotta Bake

This yummy casserole-style dish is made of wholesome ingredients like zucchini, eggs, ricotta, and corn. It’s a filling vegetarian dish that feels hearty because of the zucchini, but won’t feel heavy in your stomach.

This dish is great to serve your family for dinner and easy to double if you need to serve a crowd. It’s also easy to halve if you need a smaller serving for one or two people.

What Can I Serve With Zucchini and Ricotta Bake?

There are lots of yummy things that can go alongside this dish. It’s hearty enough to be served on its own, but if you want to serve it as a side dish, or if you want something to compliment this cheesy casserole, here are some suggestions that think would go well with it:

  • Grilled or roasted chicken
  • Garlic bread
  • Caesar salad 
  • Stuffed eggplant salad
  • Garden salad – spring mix or spinach would be great options as well
  • Rice – a rice pilaf sounds perfect
  • Egg noodles
  • Roasted vegetables – try potatoes, sweet potatoes, squash, brussels sprouts, or bell peppers (or a mix of them all!)

Helpful Equipment To Make 

Here’s what you need to make this recipe:

Zucchini Ricotta Bake Recipe Ingredients

  • 250g of zucchini (excess water squeezed out)
  • 250g corn kernels
  • 1/2 bunch of scallions
  • 6 large eggs
  • 1 cup of milk (low fat)
  • 1 cup of self rising flour
  • 1 cup of light ricotta cheese
ingredient list for Zucchini and Ricotta Slice

How To Make This Zucchini and Ricotta Slice Recipe

There are plenty of zucchini and ricotta recipes out there, but this one is my favorite because of the combination of ingredients and how easy it is to make. Here’s what you do:

Begin by preheating your oven to 390°F (200°C). Prepare a baking dish by lining it with baking paper. If you have a glass dish, just spray it with a bit of cooking spray on the bottom and sides.

Grate the zucchini into a bowl. Lay out a clean tea towel and pour the zucchini into it. Use the towel to twist and squeeze the zucchini to get the excess water out.

Chop the scallions into fine pieces. Then, place the zucchini, corn, and scallions into the prepared baking pan.

In a mixing bowl, whisk together the milk and eggs. Then add the flour slowly while mixing until it becomes a semi thick mixture (similar to pancake mix). Season with salt and paper.

Pour the egg mixture over your vegetables. Ensure the egg mixture is evenly distributed. Gently tap the pan on the counter to release any air bubbles.

Dollop spoonfuls of ricotta on top of the mixture.

Bake for 40 minutes. Remove from the oven with the egg mixture is set and the top is golden brown. Set aside to cool for 5 minutes.

Slice and serve with a simple salad, or something else of your choosing.

Prep Time

This recipe takes 15 minutes to prepare.

Zucchini and Ricotta Bake ingredients ready to put together

All About Ricotta and Zucchini Bake

This zucchini ricotta recipe is very similar to a zucchini ricotta frittata, except that it’s baked in the oven instead of being cooked on the stove. It has a fluffy, egg texture interspersed with perfectly baked vegetables for texture and flavor.

This casserole is YUMMY. Like, really delicious. Don’t underestimate the power of baked ricotta. When this comes out of the oven, you’ll be counting down the seconds until it’s cool enough to eat!

Variations to This Recipe

You can easily change up this recipe by adding or removing ingredients. Other ingredients that taste great in this dish:

  • Yellow and orange bell peppers – add when you would normally add corn
  • Mushrooms – add when you would normally add corn
  • Tomato sauce – spread under your ricotta layer
  • Minced garlic – add to the egg mixture
  • Sliced fresh basil – mix into the eggs
  • Salt and pepper – add as much as you’d like
  • Parmesan – serve on the side or mix into the casserole
  • Mozzarella – layer on the top for extra cheesy flavor
Sliced Zucchini and Ricotta Bake in a clear baking tray next to a plate a slice of Zucchini and Ricotta Bake with salad

Tips & Tricks and Recipe Notes

  • If you don’t have a way to grate your zucchini, you can cut it into thin medallions instead. Layer the veggies over the zucchini, then pour the egg mixture overtop. Cut your medallions in ¼ inch, uniform slices for best cooking.
  • You can add salt to your zucchini and allow it to sit in the bowl for 10-15 minutes. It will help to pull the water from the zucchini. Rinse well, then squeeze in the tea towel.
  • Let your zucchini slice rest before cutting into it. This will allow the dish to firm up and set so it doesn’t fall apart when you cut it.

How to Store Leftovers

I think this tastes even better the next day. Just place your leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days.

You can also freeze this dish. Freeze the entire casserole or just the leftovers. Wrap it tightly with plastic wrap and cover the baking dish with foil or a lid. Or, you can wrap just your leftovers and place them in a Ziploc bag or airtight container. Freeze for up to 3 months, then thaw in the fridge to enjoy again.

To reheat this dish, place it in the microwave and heat in 30-45 second bursts until hot through. You can also return it to the oven in an oven-safe dish covered in foil. Bake at 350 for 10-15 minutes, until heated through.

A plate a slice of Zucchini and Ricotta Bake with salad

FAQs

Can I use other types of cheese instead of ricotta?

Yes, absolutely! Soft cheeses work best. Try cottage cheese, feta, or goat cheese, or a combination of them. Just keep in mind, your casserole will taste very different depending on which you choose.

Can I make the zucchini ricotta bake ahead of time?

Yes, you can prep the zucchini ricotta bake ahead of time. Store it uncooked, in the fridge, until ready to bake. Just be sure to cover it with foil or plastic wrap. If you want to pre-bake it you can. Keep it in the fridge until you’re ready to serve, then reheat it in the oven at 350 until hot through. 

How do I cut a zucchini ricotta bake?

This recipe can be cut in 12 squares. Cut using a sharp knife or lifter. 

Sliced Zucchini and Ricotta Bake in a clear baking tray next to a plate a slice of Zucchini and Ricotta Bake with salad

Conclusion

For a delicious, nutritious and filling dinner, you can’t go wrong with this zucchini ricotta casserole. With just a few common ingredients, you can have this rustic frittata-like meal on your dinner table. It’s a beautiful casserole that everyone will want seconds of.

Print
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Sliced Zucchini and Ricotta Bake in a clear baking tray next to a plate a slice of Zucchini and Ricotta Bake with salad

Zucchini and Ricotta Slice


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  • Author: Sam
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

This Zucchini and Ricotta Bake is a deliciously cheesy casserole made with zucchini and ricotta, and baked to golden perfection.

It’s a restaurant-quality dinner made right in your kitchen. It looks a bit fancy so you can serve it to impress your guests! But it’s also simple and rustic, and will make your house smell amazing!

I’ve got plenty of great dinner options for you to try with your family. This Cashew Chicken recipe is delicious! This Grilled Steak and Garlic Mashed Potatoes recipe is very simple to make. And this Vegan Cannelloni is vegan cheesy goodness!


Ingredients

Units Scale
  • 250g of zucchini (excess water squeezed out)
  • 250g corn kernels
  • 1/2 bunch of spring onion (scallions in America)
  • 6 large eggs
  • 1 cup of milk (low fat)
  • 1 cup of self raising flour
  • 1 cup of light ricotta

Instructions

  1. Grate the zucchini into a bowl.
  2. Preheat oven to 390°F (200°C)
  3. Prepare a baking dish with baking paper or if you’re using a glass baking pan, you can give it a light spray with oil and spread to cover the base and sides.
  4. Place the shredded zucchini into a tea towel, twister and squeeze the zucchini to get the excess water out.
  5. Place zucchini, corn and onion into the prepare baking pan.
  6. In a mixing bowl mix together the milk and eggs. Then add the flour slowly while mixing until it becomes a semi thick mixture (similar to pancake mix). Season with salt and paper.
  7. Pour egg mixture over the vegetables. Ensure the egg mister is evenly distributed. Gently tap the pan on the bench to release any air bubbles.
  8. Dollop spoonfuls of ricotta on top of the mixture.
  9. Bake for 40 minutes. Set aside to cool for 5 minutes.
  10. Slice and serve with a simple salad (not included in the nutritional values).

Notes

  • Store in the fridge for 3 days
  • Freeze for up to 3 months.
  • Prep Time: 15
  • Cook Time: 40
  • Category: Dinner, lunch
  • Method: Oven
  • Cuisine: International

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Zucchini and Ricotta Slice
Zucchini and Ricotta Slice

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