Zucchini, tomato and ricotta bake

  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Zucchini, tomato and ricotta bake
  • 3 cup roughly grated zucchini (from about 5 zucchini)
  • 1 1/2 teaspoon sea salt
  • 700 gram fresh ricotta, well drained
  • 3/4 cup (60g) grated parmesan
  • 3 green onions (shallots), finely sliced
  • 3 clove garlic, chopped
  • 1/3 cup chopped dill
  • 1/3 cup (50g) sun-dried tomatoes in oil, drained, chopped
  • 1 lemon, rind finely grated, plus grated rind of 1/2 lemon extra
  • 3 eggs, beaten
  • 8 large cherry tomatoes, halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup flat leaf parsley


Zucchini, tomato and ricotta bake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease a 25cm, 8 cup-capacity pie dish.
  • 2
    Place zucchini and salt in a strainer and toss to combine. Place over a bowl and set aside for 10 minutes to drain. Use your hands to squeeze out as much liquid as possible.
  • 3
    Combine ricotta, parmesan, onion, garlic, dill, sun-dried tomato and lemon rind in a large bowl. Add egg and mix until well combined. Stir in zucchini.
  • 4
    Spoon mixture into prepared dish. Top with cherry tomato and place on a baking tray. Bake for 45-50 minutes, until set.
  • 5
    Meanwhile, combine oil, parsley and extra lemon rind in a small food processor. Season well and process until finely chopped.
  • 6
    Cut ricotta bake into wedges, drizzle with parsley oil and serve.


If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn't quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add two sliced spicy Italian-style sausages or chorizo to the mix. Cook in a frying pan on medium heat for three or four minutes, until browned and crisp. Add to the egg mixture with the zucchini.

More From Women's Weekly Food