Zucchini, tomato and ricotta bake | Women's Weekly Food

Name: Zucchini, tomato and ricotta bake | Women's Weekly Food
Total time: 65 min
Ingredients: 3 cups roughly grated zucchini (from about 5 zucchini); 1 1/2 teaspoon sea salt; 700 grams fresh ricotta, well drained; 3/4 cup (60g) grated parmesan; 3 green onions (shallots), finely sliced; 3 cloves garlic, chopped; 1/3 cup chopped dill; 1/3 cup (50g) sun-dried tomatoes in oil, drained, chopped; 1 lemon, rind finely grated, plus grated rind of 1/2 lemon extra; 3 eggs, beaten; 8 large cherry tomatoes, halved; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup flat leaf parsley

www.womensweeklyfood.com.au

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe: