The light zucchini and ricotta casserole is an easy and tasty dish to prepare, perfect to serve as an appetizer or a main course. Fresh and light zucchini cut into slices, sautéed in a pan will then be the base of this casserole with ricotta, Grana Padano, and breadcrumbs. A recipe with low fat, as it is cooked in an air fryer or oven without adding other seasonings.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Oven, Air Frying
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 7 oz zucchini
- 2 oz cow's milk ricotta
- 0.5 oz grated Grana Padano
- 0.2 oz breadcrumbs
- 1 tbsp extra virgin olive oil
- to taste garlic powder (optional)
- to taste chopped parsley
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pan
- Wooden spoon
- Cocotte
- Spoon
- Grater
- Air fryer
Steps
To prepare the light zucchini and ricotta casserole…
Wash and slice the zucchini into not too thin rounds with a knife or mandolin.
In a pan, pour the extra virgin olive oil and when it is hot, add the sliced zucchini and cook for about 10 minutes, until they are soft and dry. Season with salt, pepper, and garlic powder. If necessary, add a little water during cooking.
Once the zucchini are cooked, place a portion of them in the cocotte, add some ricotta and half of the grated Grana Padano on top. Then create another layer in the same way.
Finally, sprinkle with breadcrumbs and fresh chopped parsley. Then place the cocotte in the basket of the air fryer and cook the casserole for 10 minutes at 356 degrees Fahrenheit.
Serve the casserole hot right after taking it out of the air fryer or warm.
Notes
You can also cook the casserole in a convection oven at the same temperature and for the same minutes. In this case, it will take a few more minutes to preheat.
