Zucchini and ricotta pie


A tasty and simple flan

Baked zucchini and ricotta pie is a quick and easy dish, an excellent second course to serve at dinner with the family or as a snack for an aperitif or appetizer .

The parmesan and sautéed zucchini make it tasty while the ricotta gives everything the right creaminess.

I happened to take this pie to a picnic with friends and I loved it …

so let’s get the recipe and prepare it …

Preparation of zucchini and ricotta pie

We wash and dry the zucchini.

Then, cut them into small pieces and also chop the shallot.

Brown the vegetables in a pan with a drizzle of oil and a pinch of salt.

So, let them cool.

With a wooden spoon, mix the ricotta, egg, parmesan and a spoonful of breadcrumbs in a bowl.

(The amount of breadcrumbs in this preparation depends a lot on the type of ricotta we choose to use.

If it has a very creamy consistency, 2-3 tablespoons may be needed.

Let’s adjust to obtain a creamy and not too liquid mixture).

We combine the vegetables with the ricotta and mix well.

Pour the mixture into a greased and floured baking pan with the breadcrumbs.

I used a 22 cm diameter cake pan.

Sprinkle the surface with a little breadcrumbs mixed with a scant spoonful of Parmesan cheese and bake at 200° static mode for 20-25 minutes.

The cake will be ready when it is golden brown.

If we want a richer taste we can replace a part of Parmesan with pecorino.

In this case, make sure not to overdo the salt in the vegetables.

So good cake everyone 🥮

Zucchini and ricotta pie

Zucchini and ricotta pie

Anna’s advice:

We can also bake the cake in a rectangular pan and cut it into squares to serve with the aperitif.

In addition, we can also add nutmeg to the mixture.

And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉

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