If you’re searching for a light, elegant dish that screams “summer on a plate,” let me introduce you to Sformato di Zucchine, Ricotta e Menta. This beautifully simple baked custard celebrates the freshest zucchini, creamy ricotta, and bright pops of mint, all bound with eggs and a shower of Parmigiano-Reggiano. Whether enjoyed warm out of the oven or served at room temperature, every bite delivers delicate texture, savory depth, and a startlingly refreshing finish—a recipe you’ll want to make on repeat.
Ingredients You’ll Need
Great cooking starts with great ingredients, and Sformato di Zucchine, Ricotta e Menta absolutely shines when you let each element play its part. From the mild sweetness of zucchini to the freshness of mint and the richness of ricotta, every ingredient brings a little sunshine to this Italian classic.
- Zucchini: Use firm, fresh zucchini for the sweetest, most vibrant flavor—grating helps it melt beautifully into the sformato.
- Olive oil: Just a touch of good olive oil is all you need to coax out the sweetness from your onions and garlic.
- Onion: Finely chopped onion gives a subtle savoriness and lovely complexity to the base.
- Garlic: A single clove infuses the filling with gentle warmth and unmistakable Italian aroma.
- Whole milk ricotta cheese: Choose fresh, high-quality ricotta for the creamiest texture and best flavor.
- Eggs: Large eggs bring structure and silkiness, letting the sformato set just right without heaviness.
- Parmigiano-Reggiano: This classic cheese adds a nutty, salty kick that complements the veggies perfectly.
- Fresh mint leaves: Mint is the secret here—its brightness lifts up the entire dish, so don’t skip it!
- Nutmeg: Just a whisper of nutmeg makes everything richer and more aromatic.
- Salt: Season the zucchini and the mix to bring out every flavor nuance.
- Black pepper: Freshly ground pepper provides a gentle bite without overpowering the flavor profile.
- Butter: For greasing ramekins or your baking dish—real butter gives a golden, aromatic finish.
- Breadcrumbs: A dusting of breadcrumbs ensures the sformato slips out easily and adds a subtle crunch.
How to Make Sformato di Zucchine, Ricotta e Menta
Step 1: Prep Your Baking Dish
Begin by preheating your oven to 375°F (190°C), so it’s nice and hot when the sformato goes in. Take your ramekins or baking dish and give them a loving swipe of butter. Dust them generously with breadcrumbs—this little trick not only prevents sticking but adds a hint of crispness to every bite.
Step 2: Draw Out the Zucchini’s Moisture
Grate your zucchini, then tumble it into a colander with a generous sprinkle of salt. Let it rest about 10 minutes; this coaxes out the extra water. Next, wrap the zucchini in a clean kitchen towel or cheesecloth and twist tight. Squeeze out every drop you can—if you skip this step, the sformato may turn out watery instead of lusciously creamy.
Step 3: Sauté the Aromatics
Heat the olive oil in a skillet over medium flame. Add the finely chopped onion and garlic, letting them gently sizzle until translucent and fragrant, about 3 to 4 minutes. Stir in your zucchini and cook everything together for 5 minutes—this helps the veggies melt into each other and caramelizes their edges just enough. Remove from heat and let the mixture cool slightly.
Step 4: Mix the Ricotta, Eggs, and Cheese
In a roomy bowl, mix your ricotta, eggs, Parmigiano-Reggiano, fresh mint, nutmeg, salt, and pepper. The ricotta gives a luscious base and acts as a canvas for all the herbs and seasonings, while the Parmigiano-Reggiano brings that iconic Italian depth. Whisk until it’s smooth and evenly blended.
Step 5: Combine and Fill
Fold the cooled zucchini mixture into your ricotta blend, stirring gently until everything is just combined. Spoon the mixture equally into prepared ramekins or your main baking dish, smoothing the tops for even baking. This is when the kitchen really starts to fill with the fresh aroma of Sformato di Zucchine, Ricotta e Menta!
Step 6: Bake to Perfection
Pop your sformato in the oven and bake for 30 to 35 minutes, or until it’s just set and lightly golden on top. Give it about 10 minutes to cool, either before unmolding each little masterpiece or serving straight from the baking dish. The custard should be soft and trembling, not dry—utterly irresistible.
How to Serve Sformato di Zucchine, Ricotta e Menta
Garnishes
A final flourish makes all the difference! Try a scattering of extra chopped mint, a dusting of Parmigiano-Reggiano, or even some toasted pine nuts for color and crunch. Drizzling a touch of grassy olive oil over the top right before serving gives Sformato di Zucchine, Ricotta e Menta a restaurant-worthy sheen and subtle flavor pop.
Side Dishes
Pair your sformato with a crisp salad of arugula and cherry tomatoes, a platter of marinated olives, or some rustic grilled bread. The gentle flavors are a lovely match for light Italian antipasti, roasted vegetables, or grilled fish if you’re making this as a show-stealing side.
Creative Ways to Present
Serve Sformato di Zucchine, Ricotta e Menta in individual ramekins for an elegant dinner party starter, unmolded onto small plates with a ribbon of lemon zest. For a picnic, slice from a larger dish and let guests scoop straight from the dish at room temperature—a simple, crowd-pleasing treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Sformato di Zucchine, Ricotta e Menta cool completely, then cover the ramekins or casserole tightly with plastic wrap or store in an airtight container. It’ll keep fresh in the fridge for up to three days, still moist and flavorful.
Freezing
You can freeze this dish successfully! Let it cool fully, wrap tightly or place in a freezer-safe container, and freeze for up to two months. Thaw overnight in the fridge before reheating. Just be mindful the texture may be slightly less creamy (but still delicious!).
Reheating
To reheat, pop the sformato into a low oven (about 325°F/160°C) until heated through, 10 to 15 minutes. Alternatively, microwave individual portions gently for a minute or two. If you notice the top looking a bit dull, a quick sprinkle of cheese before reheating brings the glow back!
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well in Sformato di Zucchine, Ricotta e Menta, offering a similar mild sweetness and lovely texture. Use the same amount and preparation method.
What’s the best way to serve this warm or at room temperature?
Both are delicious, but many fans agree that Sformato di Zucchine, Ricotta e Menta is even more flavorful at room temperature. Letting it cool slightly helps the flavors meld and the texture become extra creamy.
Can I prepare it the day before?
Yes! The sformato can be baked the day before. Let it cool, then refrigerate covered. Serve chilled or bring to room temperature, or reheat gently before serving; this makes Sformato di Zucchine, Ricotta e Menta perfect for meal prep or entertaining.
Is there a gluten-free option?
To make Sformato di Zucchine, Ricotta e Menta gluten-free, swap out regular breadcrumbs for gluten-free breadcrumbs or finely ground nuts. The rest of the ingredients are naturally gluten-free, so it’s an easy switch.
What other herbs can I use besides mint?
While the fresh mint is truly the signature here, you can experiment with fresh basil, chives, or a little dill for a different twist. If you do swap herbs, use them sparingly to keep the flavors balanced.
Final Thoughts
There’s nothing quite like sharing a homemade Sformato di Zucchine, Ricotta e Menta with people you love. Whether you serve it as a light main, an unforgettable starter, or tuck it into your picnic basket, this Italian sformato is sure to become a new favorite in your kitchen. Give it a try next time you’ve got some beautiful zucchini and fresh mint—you’ll be amazed at how easy and satisfying it is!
Print
Sformato di Zucchine, Ricotta e Menta Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Sformato di Zucchine, Ricotta e Menta is a delightful Italian dish that combines the freshness of zucchini, the creaminess of ricotta cheese, and the aromatic touch of mint. Baked to perfection, this savory flan-like dish makes for a perfect appetizer or vegetarian main course.
Ingredients
Zucchini Mixture:
- 4 medium zucchini (grated)
- 1 tablespoon olive oil
- 1/2 small onion (finely chopped)
- 1 garlic clove (minced)
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons fresh mint leaves (chopped)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Butter for greasing
- Breadcrumbs for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease ramekins or baking dish with butter and dust with breadcrumbs.
- Prepare zucchini: Place grated zucchini in a colander with salt, squeeze out excess moisture.
- Sauté vegetables: Sauté onion and garlic in olive oil. Add zucchini, cook, then cool slightly.
- Mix ingredients: Combine ricotta, eggs, Parmigiano-Reggiano, mint, nutmeg, salt, pepper. Add zucchini mixture.
- Bake: Spoon mixture into ramekins, bake for 30–35 minutes until set and golden.
- Serve: Let cool before unmolding or serving. Enjoy warm or at room temperature.
Notes
- This dish can be served warm or at room temperature.
- Perfect as a light appetizer, side dish, or vegetarian main.
- For added crunch, top with toasted breadcrumbs before baking.
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 105mg
