Courgette and Ricotta Bakes

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 8 Jun 2020


  • Egg icon
    2 (about 100 g)
  • Parmesan cheese icon
    Parmesan cheese
    75 g (about ½ cup)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Fresh basil icon
    Fresh basil
    ½ cup (about 21.6 g)
  • Courgette icon
    2 (about 390 g)
  • Ricotta cheese icon
    Ricotta cheese
    250 g (about 1 cups)
  • Breadcrumbs icon
    100 g (about 2 ¼ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed


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

Step preview

  1. Pre-heat oven - 190°C
  2. Grease a clean muffin pan
  3. Prepare courgette with a clean work surface
  4. Transfer vegetables to large mixing bowl
  5. Add ricotta cheese, egg, breadcrumbs, parmesan cheese, garlic clove, salt & pepper and fresh basil to the filling
  6. Mix until combined
  7. Arrange muffin pan
  8. Spoon filling into muffin pan
  9. Bake until cooked through - 20 min, 190°C
  10. Transfer on round wire rack
  11. Serve
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