Zucchini and Ricotta Casserole

12 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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 (12)

Rate This Recipe
Mara
6

Mara

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.

johar
4

johar

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.

lovestohost
3

lovestohost

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). This 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!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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