Tortino di zucchine e ricotta
A traditional Italian dish made from zucchini and ricotta. It can be served as a starter or main course and is characterized by its creamy taste and light consistency.
Amount
pieces
Ingredients list
- 500 g zucchini
- 250 g ricotta cheese
- 2 eggs
- 50 g breadcrumbs
- 50 g parmesan cheese
- 10 g salt
- 1 tbsp olive oil extra virgin
Directions
- First wash the zucchini and remove the ends. Then cut into small cubes.500 g zucchini
- Put the olive oil in a pan and heat. Add the zucchini cubes and sauté for about 5 minutes. Remove from heat and let cool briefly.1 tbsp olive oil extra virgin
- Preheat the static oven to 180°C/360°F.
- Meanwhile, place the ricotta and eggs in a large bowl and mix thoroughly until a uniform mixture is formed.250 g ricotta cheese, 2 eggs
- Then add the breadcrumbs, grated parmesan and salt to the ricotta and egg mixture and mix well.50 g breadcrumbs, 50 g parmesan cheese, 10 g salt
- Now add the cooled zucchini cubes and carefully incorporate into the mixture.
- Then divide the zucchini and ricotta mixture evenly among the muffin cups. Then place the ramekins in the baking tray for muffins.
- Place the tray in the preheated oven and bake for about 35 minutes until golden brown.
- Finally, remove from the oven and let cool in the mold for a few minutes. Then remove from the ramekins and serve immediately.Buon appetito!
Calories: 87kcal (4%)Carbohydrates: 5g (2%)Protein: 6g (12%)Fat: 5g (8%)Saturated fatty acids: 3g (15%)Polyunsaturated fatty acids: 0.4gMonounsaturated fatty acids: 1gTrans fatty acids: 0.003gCholesterol: 41mg (14%)
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