Zucchini Casserole with Herbs
Main Dishes • Italian
Description
Zucchini Casserole with Herbs
Ingredients
- Zucchini 2 pieces
- Olive Oil 2 tablespoons
- Onion 1 head
- Minced garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
- Large Chicken Eggs 12 pieces
- Crème fraîche 0.3 cups
- Ricotta cheese 0 oz
- Grated Parmesan cheese 2 tablespoons
- Basil 0 oz
- Chives 5 oz
- Parsley 0 oz
- Tarragon 0 oz
- Lemon Zest 2 tablespoons
- Lemon Juice 1 tablespoon
- Dried Red Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 180˚C. Manually squeeze out excess moisture from the zucchini (try to squeeze them well so the dish is not watery).
Step 2
Heat 1 tablespoon of oil in a 20 or 25 cm cast-iron skillet over medium heat. Add the onion and garlic, season with salt and pepper, and sauté until translucent for 5-8 minutes. Add the zucchini, salt, and pepper. Cook for 5-8 minutes, stirring occasionally, until the zucchini is tender and golden brown (by this time the mixture will become quite dry). Lower the heat and add the butter, mixing well.
Step 3
In a large bowl, mix the eggs with the crème fraîche, season with salt and pepper, and pour over the vegetables. Cook, stirring the egg mixture and rotating the skillet (remember to scrape the mixture from the sides), until the edges set and the texture becomes soft. Place the ricotta on top of the casserole and sprinkle with Parmesan. Put the skillet in the oven and bake for 12-15 minutes until the eggs begin to puff slightly. Allow the casserole to cool in the skillet for at least 10 minutes.
Step 4
Meanwhile, combine the herbs, lemon zest, and lemon juice with the remaining 1 tablespoon of oil in a small bowl. Season the herb mixture with salt and pepper and spread it over the casserole. Sprinkle with dried red pepper (to taste) and cut the casserole into pieces before serving.
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