Description
Discover how to make a delicious Cheesy Zucchini Tomato Bake with Ricotta and Herbs. This easy recipe is perfect for a flavorful and satisfying meal.
Ingredients
- 2 large zucchinis, sliced (about 1.5 pounds (680 g) or 680 grams)
- 2 cup (480 ml) s cherry tomatoes, halved (about 300 grams)
- 1 cup (240 ml) ricotta cheese (about 250 grams)
- 1 cup (240 ml) shredded mozzarella cheese (about 100 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (about 50 grams)
- 2 tablespoon (30 ml) s olive oil (about 30 milliliters)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a baking dish with a bit of olive oil.
- In a large bowl, combine the sliced zucchinis and halved cherry tomatoes.
- Add the minced garlic, olive oil, dried oregano, and dried basil to the bowl.
- Season with salt and black pepper to taste.
- Toss everything together until the vegetables are well coated.
- Spread the zucchini and tomato mixture evenly in the prepared baking dish.
- In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.
- Spoon dollops of the ricotta mixture over the zucchini and tomatoes.
- Sprinkle the shredded mozzarella evenly over the top.
- Finally, sprinkle the grated Parmesan cheese over the dish.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
- Mix ricotta cheese with milk or cream for a creamier texture over veggies.
- Experiment with herbs like thyme, rosemary, or red pepper flakes for more flavor.
- Add grilled chicken or shrimp to the zucchini and tomato mix for a heartier meal.