Courgette and Ricotta Bakes

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    319

These light, fluffy little bakes are perfect for lunch served with a rocket salad. They are created by peeling and setting aside long ribbons of courgette to use as a "container", then grating the rest of the zucchini into the eggy mixture.

recipe updated 14 Mar 2019

Ingredients

  • Courgette icon
    Courgette
    390g
  • Ricotta cheese icon
    Ricotta cheese
    250g
  • Egg icon
    Egg
    100g
  • Breadcrumbs icon
    Breadcrumbs
    100g
  • Parmesan cheese icon
    Parmesan cheese
    75g
  • Garlic clove icon
    Garlic clove
    6g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh basil icon
    Fresh basil
    22g

Tools

  • kCook icon Muffin pan - 12-hole
  • kCook icon Large mixing bowl
  • kCook icon Work surface

Step preview

  1. Prep and set aside egg: beaten
  2. Prep and set aside parmesan cheese: grated
  3. Prep and set aside garlic clove: crushed
  4. Prep and set aside fresh basil: chopped
  5. Pre-heat - 190°C
  6. Grease a clean muffin pan
  7. Prepare a clean work surface
  8. Prepare courgette
  9. Transfer vegetables to large mixing bowl
  10. Add ricotta cheese
  11. Add prepared egg
  12. Add breadcrumbs
  13. Add prepared parmesan cheese
  14. Add prepared garlic clove
  15. Add salt & pepper
  16. Add prepared fresh basil
  17. Mix until combined
  18. Arrange muffin pan
  19. Spoon filling into muffin pan
  20. Bake until cooked through - 20 min, 190°C
  21. Transfer on round wire rack
  22. Serve
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