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
Scale
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
