Zucchini and Ricotta Casserole

Zucchini and Ricotta Casserole

16
Chef John 22089

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
  3. Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
  4. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

Reviews

16
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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 ...

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 ...

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 adjustme...

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.

I WOULD NOT MAKE THIS AGAIN....VERY BLAND

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 s...

I was not a fan of the mint in this recipe. It needed more umph!

I chose to make this recipe despite the reviews.I, like some other cooks, put my own spin on it.I prepared the zucchini by salting and then tossing in olive oil, 4 cloves of crushed garlic, fre...