Best 6 Zucchini And Ricotta Bake Recipes

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**Zucchini and Ricotta Bake: A Culinary Symphony of Freshness and Comfort**

Embark on a culinary journey with zucchini and ricotta bake, a delectable dish that captivates taste buds with its vibrant flavors and comforting textures. This versatile dish showcases the harmonious union of tender zucchini, creamy ricotta cheese, savory herbs, and a symphony of spices, all enveloped in a golden-brown crust. Indulge in this symphony of freshness and comfort, perfect for a wholesome family meal, an elegant dinner party, or a cozy night in. Discover variations that cater to diverse dietary preferences, including a gluten-free option for those with celiac disease or gluten sensitivity. From the classic zucchini and ricotta bake to its delectable iterations, let your taste buds embark on an unforgettable culinary adventure.

Here are our top 6 tried and tested recipes!

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

This easy zucchini ricotta bake is reminiscent of a hearty lasagna without the noodles or all the work!

Provided by Gina Matsoukas

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1 large zucchini, sliced into rounds about 1/8 inch thick
1/4 cup breadcrumbs
1/4 cup almond meal/flour
salt & pepper
3 eggwhites or cooking spray of choice
1 cup ricotta
1 cup tomato sauce (this 20 minute sauce is a great option!)
basil for garnish

Steps:

  • Preheat oven to 400 degrees.
  • Pour the breadcrumbs and almond meal into a shallow dish and add salt & pepper to taste, mix until combined.
  • If using the eggwhite, dip the zucchini rounds in the eggwhite and then coat in the breadcrumb mixture. If using cooking spray, spray both sides of the zucchini and then coat in the breadcrumb mixture.
  • Place the zucchini rounds on a foil lined baking sheet and bake for 20 minutes, flipping once half way through.
  • Remove zucchini from the oven, spray an 8x8 (or similar size) baking dish with cooking spray and cover the bottom with a layer of the baked zucchini rounds.
  • Add dollops of ricotta over the zucchini and then pour sauce over the entire layer of zucchini,
  • Repeat the layering process until the zucchini are gone.
  • Bake in the 400 degree oven for another 10 minutes.
  • Remove, garnish with basil and serve warm.

Nutrition Facts : Calories 145 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 517 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BAKED ZUCCHINI AND RICOTTA CASSEROLE



Baked Zucchini and Ricotta Casserole image

This Baked Zucchini and Ricotta Casserole is the perfect side dish for zucchini lovers and haters alike! Cheesy, flavorful and the perfect way to highlight this ubiquitous Spring vegetable.

Provided by Lindsey

Categories     Side Dish

Time 40m

Number Of Ingredients 8

4 zucchini (firm)
3 tablespoons olive oil
4 cloves garlic (crushed)
salt (to taste, I used 2 large pinches)
¼ teaspoon smoked paprika
¼ cup mint leaves (thinly sliced and packed [seriously, pack it in])
1 cup ricotta cheese
cayenne to taste

Steps:

  • Pre-heat oven to 450F
  • Cut off the top and bottom of the zucchini, slice it in half lengthwise, and then cut each half into triangles. Toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish.
  • Spoon on dollops of ricotta so that about half of the zucchini is covered. Sprinkle cayenne over the top of the ricotta and zucchini. I used two small pinches.
  • Bake in pre-heated oven for 30 minutes. I kept it in there a little longer because I wanted my cheese to brown more but the bottom zucchini over cooked. Not tragically, but just enough to know that I should have removed it earlier.

Nutrition Facts : Calories 120 kcal, Carbohydrate 5 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 35 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA



Baked Zucchini Noodles with Creamy Ricotta image

Baked zucchini noodles in a savory sauce with creamy ricotta to top it off!

Provided by mkhurt

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
¼ cup diced onion
1 clove garlic, chopped
1 pound ground turkey
1 (16 ounce) jar marinara sauce
1 (16 ounce) can fire-roasted diced tomatoes
2 cups zucchini noodles
7 tablespoons ricotta cheese
¼ cup shredded mozzarella cheese
5 leaves basil, thinly sliced
1 pinch red pepper flakes, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
  • Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
  • Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 26.9 g, Cholesterol 98.2 mg, Fat 21.9 g, Fiber 4.8 g, Protein 31.2 g, SaturatedFat 6.2 g, Sodium 917.7 mg, Sugar 14.3 g

RICOTTA STUFFED ZUCCHINI



Ricotta Stuffed Zucchini image

This appetizer is quick to prepare and delicious.

Provided by chunker

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points.

Provided by Audrey M

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs zucchini
15 ounces light ricotta cheese
1/2 cup fat free egg substitute
1/2 cup dry breadcrumbs, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon minced parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1 (26 ounce) jar low sodium spaghetti sauce
1 1/2 cups shredded part skim reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 13 x 9 inch baking dish with nonstick cooking spray.
  • Cut zucchini lengthwise into 1/4 inch slices.
  • Place in a basket over 1 inch of boiling water.
  • Cover and steam for 5-6 minutes or until just tender.
  • Drain; pat dry.
  • In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
  • Spread a third of the spaghetti sauce in prepared baking dish.
  • Sprinkle with 2 Tablespoons bread crumbs.
  • cover with half of the zucchini, ricotta mixture and mozzarella.
  • Cover with remaining sauce.
  • Combine remainin crumbs and Parmesan; sprinkle over top.
  • cover and bake for 45 minutes.
  • Uncover; bake 15 minutes longer.
  • Let stand 15 minutes before cutting.

RICOTTA AND ZUCCHINI CANNELLONI



Ricotta and Zucchini Cannelloni image

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dinner     Small Plates     Kid-Friendly     Wheat/Gluten-Free     Pasta     Zucchini     Ricotta     Bake     Spinach     Tomato     Vegetarian     Mozzarella

Yield 4-6 servings

Number Of Ingredients 10

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

Steps:

  • Preheat oven to 180°C (350°F).
  • Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
  • Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
  • Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

Tips:

  • For a crispier crust, use a combination of grated Parmesan and breadcrumbs.
  • To save time, use pre-shredded zucchini and ricotta cheese.
  • If you don't have a baking dish, you can use a large skillet instead.
  • Serve the bake with a side salad or roasted vegetables.

Conclusion:

Zucchini and ricotta bake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for beginner cooks. So next time you're looking for a quick and easy meal, give this zucchini and ricotta bake a try.

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