Zucchini Ricotta Recipe
Basil pesto, thinly sliced zucchini, ricotta, mozzarella, pecorino romano, crushed red pepper, lemon breadcrumbs
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Ingredients
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Pasta Layer
Topping
Method
Preparation
- 1
Slice Zucchini
Wash and thinly slice the zucchini into rounds, about 1/8 inch thick. Set aside.
- 2
Prepare Cheese Mixture
In a mixing bowl, combine the ricotta cheese, mozzarella cheese, pecorino romano cheese, and crushed red pepper. Mix until smooth and well combined.
Assembly
- 3
Layer Ingredients
In a baking dish, spread half of the zucchini slices evenly across the bottom. Dollop half of the cheese mixture over the zucchini and spread it gently with a spatula. Repeat with the remaining zucchini and cheese mixture.
- 4
Add Pesto
Pour the basil pesto evenly over the top of the layered zucchini and cheese mixture.
Topping
- 5
Sprinkle Breadcrumbs
Evenly sprinkle the lemon breadcrumbs over the top of the dish for added texture.
Baking
- 6
Bake
Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 30-35 minutes, or until the top is golden and bubbling.
- 7
Cool and Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Zucchini Ricotta warm!
