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If you're looking for a dish that’s both comforting and packed with flavor, this Zucchini Ricotta Casserole is a must-try. It's a delightful blend of creamy ricotta cheese, gooey mozzarella, and savory parmesan, all layered with tender slices of zucchini. The garlic and herbs add a fragrant touch that makes this casserole irresistible. Perfect for a cozy dinner or a potluck, it’s a simple yet satisfying meal that will have everyone asking for seconds. Let's dive into this cheesy, herby goodness!
Zucchini Ricotta Casserole Recipe
Ingredients:
- 2 large sliced zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, mozzarella, parmesan, garlic, oregano, basil, salt, and pepper.
- Layer half of the sliced zucchini in a baking dish.
- Spread the ricotta mixture over the zucchini.
- Top with the remaining zucchini slices.
- Bake for 45 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Pasta Ricotta Casserole Recipe
What you will need to make Zucchini Ricotta Casserole
- Zucchini: Provides a tender base, soaking up flavors while adding a healthy, low-calorie element to the dish.
- Ricotta cheese: Adds creaminess and a mild, slightly sweet flavor, balancing the savory elements.
- Mozzarella cheese: Melts beautifully, creating a gooey, stretchy texture that complements the other cheeses.
- Parmesan cheese: Offers a sharp, nutty flavor, enhancing the overall taste with its distinct umami notes.
- Garlic: Infuses the casserole with a robust, aromatic essence, elevating the dish's savory profile.
- Oregano: Brings a warm, slightly bitter taste, adding depth and complexity to the flavor.
- Basil: Contributes a sweet, peppery note, enhancing the freshness and brightness of the casserole.
Essential Tools and Instruments
What tools/instruments will be needed to make Zucchini Ricotta Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly.
- Mixing bowl: Needed to combine the cheeses and spices thoroughly.
- Knife: For slicing the zucchini into even pieces.
- Oven: To bake the casserole until golden and bubbly.
- Spatula: Helps spread the ricotta mixture smoothly over the zucchini.
Zucchini Ricotta Casserole
Ingredients:
Main Ingredients
- 2 large zucchini sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, oregano, basil, salt, and pepper.
- Layer half of the sliced zucchini in a baking dish.
- Spread the ricotta mixture over the zucchini.
- Top with the remaining zucchini slices.
- Bake for 45 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Ricotta Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Using ricotta cheese in this casserole not only adds creaminess but also boosts the protein content, making it a more filling and nutritious dish.
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