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
- Grate the zucchini into a bowl.
- Preheat oven to 390°F (200°C)
- 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.
- Place the shredded zucchini into a tea towel, twister and squeeze the zucchini to get the excess water out.
- Place zucchini, corn and onion into the prepare baking pan.
- 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.
- 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.
- Dollop spoonfuls of ricotta on top of the mixture.
- Bake for 40 minutes. Set aside to cool for 5 minutes.
- 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
