Zucchini with Ricotta in the Oven
Description
Suitable both for a holiday and for everyday meals. Such a zucchini dish can be served as a side to meat or poultry, or with a sauce as a main course. Remember that ricotta can be grainy or moist. Depending on this, add chicken eggs so you don't end up with a mixture that's too runny. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. Choose a young zucchini with thin skin and no seeds inside.
- 2
Step 2
Rinse it in water, cut it into rounds, and salt them. Let sit for 5–10 minutes. Liquid will release from the slices; blot it with paper towels.
- 3
Step 3
Line a baking sheet with parchment paper and brush it with vegetable oil. Be sure to do this so the zucchini do not stick to the baking sheet while baking. Arrange the sliced pieces on the sheet and bake in the oven for about 10–15 minutes at 180°C.
- 4
Step 4
In a bowl or mixing bowl, combine the ricotta with chicken eggs, salt, and chopped parsley. Mix thoroughly. If the ricotta is moist, use 1 chicken egg.
- 5
Step 5
Remove the baking sheet and spoon the cheese filling onto the zucchini rounds. Return to the oven and bake for another 10–12 minutes.
- 6
Step 6
Place the finished dish on a plate and serve. It is delicious both cold and hot.