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 🥮
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! 😉
