Zucchini and Ricotta Bakes

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    302
based on 1 ratings

These light, fluffy little bakes are perfect for lunch served with an arugula salad. They are created by peeling and setting aside long ribbons of zucchini as a "container", then grating the rest of the zucchini into the eggy mixture.

recipe updated Oct 14, 2020

Ingredients

  • Egg icon
    Egg
    2
  • Parmesan cheese icon
    Parmesan cheese
    75 g
  • Garlic clove icon
    Garlic clove
    1
  • Fresh basil leaves icon
    Fresh basil leaves
    20 g
  • Zucchini icon
    Zucchini
    2
  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Muffin pan - 12-hole
  • kCook icon Large mixing bowl
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 190°C
  2. Grease a clean muffin pan
  3. Prepare zucchini with a clean work surface
  4. Transfer vegetables to large mixing bowl
  5. Add ricotta cheese, egg, breadcrumbs, parmesan cheese, garlic clove, salt & pepper and fresh basil leaves to the filling
  6. Mix until combined
  7. Arrange muffin pan
  8. Spoon filling into muffin pan
  9. Bake until cooked through - 20 min, 190°C
  10. Transfer on round wire rack
  11. Serve
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