Recipe by Chef John
"Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!"
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zucchini, cut into bite-size pieces
(packed) finely chopped fresh mint
salt to taste
ricotta cheese, or as needed
cayenne pepper, or more to taste
I tried this recipe and found it to be very tasty. The combination of spices and herbs, while hard to imagine as being tasty, was indeed an excellent combination. I watched the video, which had some extra info, such as, add a fair amount of salt, as fresh veggies tend to absorbe a lot of it. Also, plain paprika would not do the trick. The smoked paprika, which many may not have in their pantry, was key. The cayenne on top of the ricotta was another bit of zip that really made it a good recipe. I put it all in my iron skillet, which may have helped it to bake just right!
A very disappointing recipe. I thought the mix of flavours was terrible, especially the mint. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would have to play around with the other spices as well. Unfortunately, this side dish was a total flop.
I thought this zucchini-ricotta casserole was absolutely delicious. I find zucchini hard to love--so watery and bland-- but this was rich, creamy, and flavorful. Make sure you bake it until the ricotta is browned and the zucchini is soft. Next time I'm going to drizzle a little olive oil over the cheese before I bake it. Yum, yum, yum and healthy, too! Thank your, chef John.
Between the ricotta, smoked paprika, and cayenne, I was ready for a flavor explosion. Sadly, it didn't happen. The only substitution I made was dried mint for fresh (w/the appropriate adjustment). This just didn't work for us. The mint was overpowering. It was ok, just not a dish I'll make again. It's def worth trying (particularly paired w/a greek flavored meat!) for yourself, though. Thanks for the recipe, Chef John!
I made this as written except I added an extra half cup of ricotta. Sorry, but it was extremely bland. It would probably be better with some parmesan and butter.
Made this to go with Weiner Schnitzel for dinner last night. I put in WAY less mint than stated because I knew that the mint in my herb garden was much stronger than what one would buy in the store, and I knew that my hubby is not a big fan. Even so it was too much mint. I love ricotta, but you have to admit it is VERY bland and nothing in this recipe changed that. So bland ricotta plyus bland zucchini = bland minty dish. Do not waste your time or ingredients on this one.
I was not a fan of the mint in this recipe. It needed more umph!
This is a dish that has great potential. I used a lemon flavored olive oil, yellow squash and omitted the mint. I let this cook a good 35 minutes in the hot oven before I even opened the oven door. When I pulled it from the oven the cheese was deliciously browned and the squash triangles were roasted to perfection. I served it over a diagonally sliced chicken breast with my home grown thyme. Be creative. You know what your mouth likes and this dish was a pleasant surprise.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Ricotta Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 126
** Calories from Fat: 73
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