Zucchini Ricotta Bake

Elevate your dinner menu with this delightful Zucchini Ricotta Bake, a cozy casserole that’s bursting with creamy, cheesy layers and vibrant Italian flavors. Perfect for a weeknight dinner or a vegetarian main course, this recipe pairs tender, lightly sautéed zucchini with a luscious ricotta mixture infused with fresh basil, oregano, and garlic. Topped with a golden breadcrumb-Parmesan crust and melty mozzarella, every bite is a satisfying blend of textures and savory goodness. Ready in just an hour, this versatile dish doubles as a crowd-pleasing side or a hearty meal on its own. Serve warm with a green salad or crusty bread and savor the ultimate comfort food with a healthy twist.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 1 cup ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 cup shredded mozzarella cheese
• 2 pieces large eggs
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup breadcrumbs
• 0.25 teaspoon crushed red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchini and slice them into thin, even rounds about 1/4 inch thick. Set aside.

Step 3

In a medium mixing bowl, combine ricotta cheese, 1/2 cup of grated Parmesan cheese, eggs, minced garlic, chopped basil, dried oregano, salt, and black pepper. Mix until well combined.

Step 4

Heat olive oil in a skillet over medium heat. Add the zucchini slices and cook for about 2-3 minutes on each side until slightly softened. Remove from heat.

Step 5

Lightly grease an 8x8-inch or similarly-sized baking dish with a little olive oil.

Step 6

Spread a thin layer of the ricotta mixture at the bottom of the dish.

Step 7

Layer half of the sautéed zucchini slices over the ricotta mixture. Spread half of the remaining ricotta mixture over the zucchini, then sprinkle with 1/3 of the shredded mozzarella.

Step 8

Repeat layering with the remaining zucchini, ricotta mixture, and another 1/3 of the mozzarella cheese.

Step 9

In a small bowl, mix the breadcrumbs, remaining 1/2 cup of Parmesan cheese, and a pinch of red pepper flakes (if using). Sprinkle this mixture evenly over the top layer.

Step 10

Finish by sprinkling the remaining mozzarella cheese over the breadcrumb mixture.

Step 11

Bake the dish in the preheated oven for 30-40 minutes or until bubbly and golden brown on top.

Step 12

Remove from the oven and let rest for 5-10 minutes before serving.

Step 13

Garnish with additional fresh basil if desired and serve warm. Enjoy your Zucchini Ricotta Bake!

Nutrition Facts

Serving size	1212.9 grams (1212.9g)

Amount per serving	% Daily Value*
Calories	1735

Total Fat 102.60g	132%
Saturated Fat 52.80g	264%
Polyunsaturated Fat 1.80g
Cholesterol 683mg	228%
Sodium 11315mg	492%
Total Carbohydrate 109.80g	40%
Dietary Fiber 7.70g	28%
Total Sugars 45.30g
Protein 114.20g	228%

Vitamin D 80IU	400%
Calcium 2911mg	224%
Iron 8mg	44%
Potassium 1729mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 25.1%

Carbs: 24.1%