Zucchini and Ricotta Bake


Zucchini and Ricotta.JPG


If my ‘foodie’ adult son gives me a compliment, then I know I have done well. And Matthew gave me the thumbs up on this dish. This one is a definite winner for family gatherings especially when you have guests who eat gluten free or who are vegetarian.


6 zucchini, trimmed and grated (750g)

2 teaspoons salt

250 g fresh ricotta

1 ½ cups grated tasty cheese

1 bunch chives

4 eggs, whisked

½ cup gluten free self raising flour

250 g punnet cherry tomatoes (halved)


Preheat oven to 180 C fan forced.  Grease a 26 x 16 cm ceramic baking dish.

Put zucchini into a colander and sprinkle with salt.  Leave to stand for 15 minutes.  Using your hands squeeze out as much of the liquid as possible, then place in a large bowl.

Add ricotta, 1 cup of cheese, chives and eggs and flour.  Stir until combined.

Spoon mixture into prepared baking dish.  Sprinkle with remaining cheese.  Place tomato halves, cut side down, on cheese.

Place dish in oven and cook for 45 minutes or until cooked through.

Leave stand for 10 minutes before cutting into pieces and serving.

(from Woolworths Fresh: Recipe Development by Dixie Elliott)


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