Zucchini and Ricotta Casserole5 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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!” - by Chef John
Original recipe yields 6 servings
- Preheat oven to 450 degrees F (230 degrees C).
- Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
- Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
- Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.
Amount Per Serving (6 total)
- 126 cal
- 8.1 g
- 8.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I made this as written except I added an extra half cup of ricotta. Sorry, but it was extremely bland. It would probably be better with some parmesan and butter...." See more"
"Between the ricotta, smoked paprika, and cayenne, I was ready for a flavor explosion. Sadly, it didn't happen. The only substitution I made was dried mint for fresh (w/the appropriate adjustment). ..." See moreThis just didn't work for us. The mint was overpowering. It was ok, just not a dish I'll make again. It's def worth trying (particularly paired w/a greek flavored meat!) for yourself, though. Thanks for the recipe, Chef John!"
"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 zucch..." See moreini) and I would have to play around with the other spices as well. Unfortunately, this side dish was a total flop."
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