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Zucchini and Ricotta Casserole

Zucchini and Ricotta Casserole

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef John

Chef John

Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
  3. Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
  4. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.
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Reviews

Mara
6

Mara

4/19/2013

A very disappointing recipe. I thought the mix of flavours was terrible, especially the mint. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would have to play around with the other spices as well. Unfortunately, this side dish was a total flop.

Carol Laster
5

Carol Laster

8/1/2013

I tried this recipe and found it to be very tasty. The combination of spices and herbs, while hard to imagine as being tasty, was indeed an excellent combination. I watched the video, which had some extra info, such as, add a fair amount of salt, as fresh veggies tend to absorbe a lot of it. Also, plain paprika would not do the trick. The smoked paprika, which many may not have in their pantry, was key. The cayenne on top of the ricotta was another bit of zip that really made it a good recipe. I put it all in my iron skillet, which may have helped it to bake just right!

johar
5

johar

3/12/2013

I thought this zucchini-ricotta casserole was absolutely delicious. I find zucchini hard to love--so watery and bland-- but this was rich, creamy, and flavorful. Make sure you bake it until the ricotta is browned and the zucchini is soft. Next time I'm going to drizzle a little olive oil over the cheese before I bake it. Yum, yum, yum and healthy, too! Thank your, chef John.

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