The zucchini and ricotta omelette is a tasty second course or main dish, easy and delicious.
A dish full of flavor that is liked by both adults and children with its delicate taste and is perfect to enjoy hot or cold, for an informal meal or to take for lunch at the office or to the beach or for a picnic.
Read how to make the zucchini and ricotta omelette with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs zucchini
- 6 eggs
- 1.1 lbs ricotta
- 3.5 oz Parmesan cheese (grated)
- 1 onion
- breadcrumbs
- extra virgin olive oil
- salt
Preparation of Zucchini and Ricotta Omelette
Drain the ricotta from its preserving liquid in a sieve.
Wash the zucchinis, trim them and grate them with a large-hole grater.
Chop the onion and let it brown in a pan with some extra virgin olive oil.Add the grated zucchinis and let them cook for a few minutes, until they have softened, then turn off the heat and set aside.
In a large bowl, beat the eggs with salt, pepper, and parsley.
Add the ricotta and incorporate it into the eggs, then add the zucchinis, the grated cheese, a few tablespoons of breadcrumbs, and mix thoroughly.Butter a baking dish and sprinkle it with breadcrumbs, then pour in the prepared mixture.
Bake in a preheated static oven at 392°F for about fifteen minutes, until golden brown.
Remove from the oven and serve your zucchini and ricotta omelette.
Notes
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Questions and Answers
Can the zucchini and ricotta omelette be cooked in a pan?
Sure, it can be cooked in a large non-stick pan with a little extra virgin olive oil, cooking it for five to six minutes on each side.
