The ricotta and zucchini meatloaf is a simple and delicate recipe, perfect for those who love vegetarian dishes full of flavor. The ricotta adds softness and creaminess, while the zucchini provide freshness and lightness, creating a perfect balance of flavors. Easy to prepare and versatile, it can be served as a main course or appetizer, accompanied by a crunchy salad or a light sauce. Ideal for a healthy yet tasty dinner, the ricotta and zucchini meatloaf is a delicious solution that captivates with its soft texture and enveloping flavor.
If you like vegetarian meatloaves, try the veg meatloaf with potatoes, the chickpea meatloaf, or the vegetable meatloaf or the green bean meatloaf.
Let’s get to work and prepare the ricotta and zucchini meatloaf together.
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MORE RECIPES WITH ZUCCHINI.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing ricotta and zucchini meatloaf
- 4 zucchini
- 14 oz potatoes
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- to taste salt and pepper
- 10 oz fresh cow's milk ricotta
- 1 oz grated Parmesan cheese
- 1 tablespoon chopped parsley
- 2 tablespoons breadcrumbs
- 1 egg
Tools
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- Pressure Cookers
- Steamer Baskets
- Frying Pan
Steps
Wash the zucchini and cut them into chunks. Sauté them in a pan with garlic, oil, salt, and pepper if you like. Remove the garlic.
Peel and wash the potatoes. Steam them (or boil them). Place them in a bowl. Add the zucchini, fresh cow’s milk ricotta, Parmesan cheese, and egg. Mash everything with a fork. Add chopped parsley and breadcrumbs and mix.
Put oil and breadcrumbs on a sheet of parchment paper. Shape the mixture into a meatloaf. Wrap with parchment paper and place in a ventilated oven at 350°F for about 30 minutes. Let it cool, remove the parchment paper, and serve.
Storage and Variations
You can store the meatloaf in the refrigerator for two or three days
VARIATIONS
Ricotta and zucchini meatloaf with almonds and lemon: Chopped almonds add crunchiness and lemon zest adds a fresh touch.
Ricotta and zucchini meatloaf with walnuts and blue cheese: Blue cheese adds character and walnuts add crunchiness.
Ricotta and zucchini meatloaf with olives and capers: A Mediterranean touch that adds flavor and character.
Ricotta and zucchini meatloaf with sun-dried tomatoes: Sun-dried tomatoes intensify the flavor and add a richer note.
