Zucchini and Ricotta Casserole

Zucchini and Ricotta Casserole

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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Ingredients

50 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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.

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Directions

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  • Prep

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  • 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

Read all reviews 16
  1. 16 Ratings

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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 did not care for the mix of flavours. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would ha...

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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 ...

A very disappointing recipe. I did not care for the mix of flavours. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would ha...

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 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...

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 do...

I did not care for this recipe. Very bland.

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

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