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
Scale
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.
