When I have few ideas for dinner and don’t want to fall back on the usual slice of meat, I often turn to vegetable bakes, especially in summer. One of my favorites is the zucchini and ricotta bake stuffed with ham and cheese. I created this recipe on a day when I wanted a tasty and satisfying dish. Starting from the recipe for zucchini and ricotta meatballs, I used a similar mixture to form a kind of casserole, stuffed with cooked ham and Emmental cheese. The result is a very appetizing second course, with a delicate flavor and a delicious, stringy filling. This recipe will be useful in many occasions during the summer season, as an alternative to similar dishes like the mixed vegetable timbale, the classic potato casserole or the eggplant timbale. You can enjoy it either hot or at room temperature, and it’s a great way to get kids to eat some vegetables!
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Low
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 290.13 (Kcal)
- Carbohydrates 12.86 (g) of which sugars 2.45 (g)
- Proteins 19.47 (g)
- Fat 18.52 (g) of which saturated 9.65 (g)of which unsaturated 5.87 (g)
- Fibers 1.46 (g)
- Sodium 451.83 (mg)
Indicative values for a portion of 154 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Ricotta Bake Stuffed with Ham and Cheese
These quantities are enough for an appetizer for 4 people or a main course for 2 people. If you’re celiac, besides using gluten-free breadcrumbs, make sure that the cooked ham also has the “gluten-free” label.
- 12.3 oz zucchini
- 7.05 oz cow's milk ricotta
- 1 egg
- 0.71 oz Parmigiano Reggiano PDO (grated)
- 1.41 oz breadcrumbs (+ as needed for the surface; gluten-free for me)
- A few leaves basil
- 1 pinch salt
- to taste pepper
- 2.82 oz cooked ham (sliced)
- 2.47 oz Emmental (sliced)
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Grater with large holes
- 1 Spoon
- 1 Baking dish 7.87×7.87 in
- Parchment paper
How to Prepare Zucchini and Ricotta Bake Stuffed with Ham and Cheese
To prepare the zucchini and ricotta bake, start by washing and trimming the zucchini. Grate them with a large-holed grater (1). Once grated, squeeze them with your hands a little at a time (2) to remove as much of the water as possible. Transfer them to a bowl. Finely chop the basil leaves (3) and add them to the zucchini.
Add the ricotta, a good pinch of salt, and a grind of pepper (4). Stir carefully with a spoon to mix everything, then add the egg (5). Continue mixing to incorporate it into the mixture. Then add the Parmesan and breadcrumbs (6).
Mix again until you get a homogeneous, fairly consistent, and slightly sticky mixture (7). If it turns out too soft, you can add a little more breadcrumbs. Line a 20×20 cm baking dish with parchment paper, then spread half of the mixture in it, forming an even layer (8). Lay the slices of cooked ham on top (9).
Cover with the cheese slices (10) and finish with the remaining mixture, spreading it evenly to cover the entire filling (11).
Finish with a sprinkle of breadcrumbs and a drizzle of extra virgin olive oil (12). Bake the zucchini and ricotta bake in a preheated oven at 356°F (convection) for about 40 minutes. When a nice crust forms on the surface, take it out of the oven (13) and let it rest for about ten minutes before cutting.
You can serve the zucchini and ricotta bake stuffed with ham and cheese either hot or at room temperature, as an appetizer or a different main course.
Storage
You can store the zucchini and ricotta bake in the fridge for 2 to 3 days, briefly heating it in the oven or microwave before consuming.
Tips and Variations
You can also add a few mint leaves to the basil and a grating of lemon zest.
