If you’re on the lookout for a light yet indulgently creamy dish that’s packed with fresh garden flavors, the Sformato di Zucchine, Ricotta e Menta Recipe is an absolute winner. This Italian-inspired zucchini custard combines tender grated zucchini with smooth ricotta, fragrant mint, and a touch of Parmesan, baked to golden perfection. It’s versatile enough to serve as a comforting appetizer or a delightful side, bringing a refreshing burst of color and flavor to your table every time you make it.
Ingredients You’ll Need
Gathering the right ingredients for the Sformato di Zucchine, Ricotta e Menta Recipe is simpler than you might think. Each component plays a crucial role in shaping the dish’s delicate balance of creaminess, herbal brightness, and subtle savory notes.
- 2 medium Zucchini, grated: Provides a juicy base packed with freshness and a slightly sweet flavor that shines through when cooked.
- 1 tbsp Olive oil: Helps sauté the aromatics while adding a fruity richness.
- 1 small Onion, finely chopped: Adds a gentle sweetness and depth when softened.
- 2 cloves Garlic, minced: Releases a warm, aromatic quality that enhances the zucchini perfectly.
- 1/4 cup Fresh mint leaves, chopped: Infuses the dish with a refreshing herbal note, lifting the creamy ricotta beautifully.
- 1/2 cup Ricotta cheese: The star dairy ingredient that makes the sformato silky and tender.
- 2 large Eggs: Bind everything together and give structure for that perfect custard texture.
- 1/2 cup Parmesan cheese, grated: Adds a nutty, salty punch to balance the mild ricotta.
- 1/2 tsp Salt: Enhances all flavors and ties them cohesively.
- 1/4 tsp Black pepper: A subtle peppery kick that keeps the taste interesting.
- 1/4 cup Heavy cream: Brings luxurious creaminess and moistness to the baked custard.
- Butter or olive oil, for greasing the baking dish: Ensures the sformato won’t stick and lends a lustrous finish.
- Fresh mint leaves, for garnish (optional): Adds a pretty, aromatic flourish when serving.
How to Make Sformato di Zucchine, Ricotta e Menta Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by setting your oven to 350°F (175°C). Grease a medium-sized baking dish—or for cute individual servings, use ramekins—with butter or olive oil. This step is key to getting that perfect release after baking and adding a subtle buttery note to the edges.
Step 2: Sauté the Aromatics
Warm the olive oil in a skillet over medium heat, then toss in the finely chopped onion and minced garlic. Cook them slowly for about 3-4 minutes until they soften and become wonderfully fragrant. This foundational step adds layers of gentle sweetness and aroma that transform the entire dish.
Step 3: Cook the Zucchini
Add your grated zucchini to the pan and continue cooking for 5-6 minutes, stirring occasionally. The goal here is to soften the zucchini and evaporate any excess moisture so your sformato won’t be watery. Once cooked, take the skillet off the heat and allow the mixture to cool a bit—this prevents scrambling the eggs in the next step.
Step 4: Mix the Custard Base
In a large bowl, combine ricotta cheese, eggs, Parmesan, salt, pepper, and heavy cream. Stir these ingredients together until smooth and silky, then fold in the cooled zucchini mixture and freshly chopped mint. Everything should be well incorporated to create that signature creamy yet fluffy texture of the sformato.
Step 5: Bake to Perfection
Pour the creamy zucchini and ricotta mixture into your prepared dish or ramekins, smoothing out the top with a spatula. Pop it into the warm oven and bake for 25 to 30 minutes, or 20-25 minutes if you are using individual ramekins, until the surface turns golden and the custard feels just set in the center—incredibly satisfying to watch!
Step 6: Rest and Garnish
After baking, let the sformato cool slightly to settle. Garnish with some fresh mint leaves if you like to add a burst of green and herbaceous perfume just before serving. This last step is where presentation meets flavor, making it truly inviting.
How to Serve Sformato di Zucchine, Ricotta e Menta Recipe
Garnishes
Simple fresh mint leaves make a wonderful garnish, providing a pop of color and an extra lift of freshness. A light drizzle of good olive oil or a sprinkle of freshly grated Parmesan can also turn this dish into a stunning centerpiece on your table.
Side Dishes
This delicate sformato pairs beautifully with crisp green salads, roasted tomatoes, or even a rustic bread to scoop up every last bit. It also complements grilled meats or fish if you’re looking to create a Mediterranean-inspired meal bursting with balanced flavors.
Creative Ways to Present
For a more elegant twist, serve the sformato in individual ramekins topped with a mint sprig and a parmesan crisp. You can also slice it into squares and serve alongside a vibrant tomato coulis or a drizzle of basil pesto to elevate the colors and tastes further.
Make Ahead and Storage
Storing Leftovers
Leftover sformato should be cooled completely before transferring to an airtight container. It can keep well in the fridge for up to 3 days, making it a convenient and delicious option for next-day meals or snacks.
Freezing
This recipe freezes well! Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place the sformato in a preheated oven at 325°F (160°C) for about 10-15 minutes until warmed through. You can also microwave individual portions on medium power for 1-2 minutes, though the oven method preserves the texture best.
FAQs
Can I use herbs other than mint in this recipe?
Absolutely! While mint offers a fresh, unique twist, basil or parsley can also work wonderfully, lending different herbal notes that keep the dish exciting.
Is it possible to make this recipe vegetarian?
This recipe is already vegetarian-friendly since it contains no meat or fish. Just be sure your Parmesan cheese is vegetarian or opt for a vegetarian-friendly cheese alternative.
Can I substitute ricotta with another cheese?
Ricotta is ideal for its mild flavor and creamy texture, but you could experiment with fromage blanc or cottage cheese for a similar effect, keeping in mind that they may alter moisture and consistency.
How do I ensure my sformato is not watery?
Sautéing the grated zucchini to remove excess moisture before mixing it with the other ingredients is the best way to avoid a watery sformato. Letting it cool slightly also helps maintain the right texture during baking.
What can I serve with this dish for a full meal?
Pair the sformato with a leafy salad, some roasted vegetables, or grilled chicken or fish to create a satisfying, well-rounded meal that’s light yet nourishing.
Final Thoughts
Getting to know the Sformato di Zucchine, Ricotta e Menta Recipe is like discovering a little piece of Italian sunshine to brighten your dining table. Its delightful combination of creamy, fresh, and flavorful elements makes it a dish you’ll want to make again and again. Once you try it, I bet it will become one of your favorite go-to recipes for sharing with loved ones. So why wait? Roll up your sleeves, grab those zucchini, and dive into this irresistible sformato!
Print
Sformato di Zucchine, Ricotta e Menta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Sformato di Zucchine, Ricotta e Menta is a delicate Italian baked zucchini custard infused with fresh mint, creamy ricotta, and Parmesan cheese. This light yet flavorful dish is perfect as a savory appetizer or a side, combining sautéed zucchini and aromatic herbs with a creamy egg-based mixture, then baked to a golden finish.
Ingredients
Vegetables and Herbs
- 2 medium Zucchini, grated
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1/4 cup Fresh mint leaves, chopped
- Fresh mint leaves, for garnish (optional)
Dairy
- 1/2 cup Ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Heavy cream
Other Ingredients
- 1 tbsp Olive oil
- 2 large Eggs
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Butter or olive oil, for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish or individual ramekins thoroughly with butter or olive oil to prevent sticking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until they become soft and fragrant but not browned.
- Cook Zucchini: Add the grated zucchini to the skillet with the aromatics. Cook for 5-6 minutes, stirring occasionally, until the zucchini softens and most of its moisture has evaporated. Remove from heat and allow the mixture to cool slightly to avoid curdling eggs later.
- Mix Filling: In a large mixing bowl, combine ricotta cheese, eggs, grated Parmesan, salt, black pepper, and heavy cream. Stir in the cooled zucchini mixture along with the chopped fresh mint, mixing thoroughly until smooth and evenly incorporated.
- Fill Baking Dish: Pour the combined mixture into the greased baking dish or divide it evenly among individual ramekins. Use a spatula to smooth the top for even baking.
- Bake Until Set: Bake in the preheated oven for 25-30 minutes if using a baking dish, or 20-25 minutes for ramekins. The sformato is done when the top is golden and the center is set but still slightly creamy.
- Cool and Serve: Remove from the oven and let the sformato cool slightly to firm up. Garnish with fresh mint leaves if desired. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the texture will be slightly less rich.
- Grating zucchini and then cooking it helps remove excess moisture to avoid a watery sformato.
- Using fresh mint is key to the bright flavor; dried mint will not provide the same vibrant taste.
- This dish can be prepared in individual ramekins for elegant presentation or as a larger casserole for easier serving.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
