Baked or Air Fryer Zucchini and Ricotta Pie.
Excellent and light this main course, easy to make, and very tasty.

It will please both adults and children, and very importantly, we can eat healthily and on a diet without compromising on taste.
The zucchini sliced with the mandolin will be used raw to form a shell, where fresh ricotta, Sicilian-seasoned breadcrumbs, and eggs will enrich the dish.

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Cost: Very economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: Winter, Spring, Summer

347.23 Kcal

calories per serving

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Energy 347.23 (Kcal)
Carbohydrates 22.43 (g) of which sugars 2.10 (g)
Proteins 20.16 (g)
Fat 21.08 (g) of which saturated 6.97 (g)of which unsaturated 5.54 (g)
Fibers 2.95 (g)
Sodium 573.65 (mg)

Indicative values for a portion of 200 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

Let’s do the shopping

1.1 lbs zucchini
4 eggs
5.3 oz ricotta (fresh)
2/3 cup breadcrumbs (Sicilian seasoned see recipe)
to taste salt
1 pinch sweet paprika
pepper
2 tbsps extra virgin olive oil
Half Tropea red onion
Half zucchini (in slices)

Tools

What we need to make the

Mandoline
1 Pan round 9.5 inches
Bowl
1 Parchment paper
1 Knife

Preparation

To make the

Thinly slice the zucchini almost transparently with the mandoline, but be careful with your hands.
Season the slices with salt and pepper.
Moisten the base of the pan with a drizzle of extra virgin olive oil, and place a sheet of wet and squeezed parchment paper on the bottom.
Make a layer of zucchini on the bottom
Sprinkle with some of the breadcrumbs, see recipe by clicking here
this is the Sicilian seasoned breadcrumbs
In a dish, place the eggs with half of the Sicilian seasoned breadcrumbs, and the ricotta, and blend everything.
Pour the mixture into the pan over the zucchini shell
and finish with more zucchini slices and sliced red onion
Brush with a drizzle of extra virgin olive oil, and bake in a fan oven at 356°F for about 20 minutes.
in the air fryer after preheating at 374°F for 15 minutes
When you take the pie out, it will have a colorful appearance.
Here is the Baked Zucchini and Ricotta Pie ready