Skip to main content New<> this month
Get the Allrecipes magazine

Zucchini and Ricotta Casserole

Rated as 3.36 out of 5 Stars

"Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 126
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
  3. Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
  4. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

Nutrition Facts


Per Serving: 126 calories; 8.1 8.3 6.8 13 68 Full nutrition

Explore more

Reviews

Read all reviews 20
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I tried this recipe and found it to be very tasty. The combination of spices and herbs, while hard to imagine as being tasty, was indeed an excellent combination. I watched the video, which had ...

Most helpful critical review

A very disappointing recipe. I did not care for the mix of flavours. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would ha...

Most helpful
Most positive
Least positive
Newest

I tried this recipe and found it to be very tasty. The combination of spices and herbs, while hard to imagine as being tasty, was indeed an excellent combination. I watched the video, which had ...

A very disappointing recipe. I did not care for the mix of flavours. I might try something similar again, but with basil instead of mint (I find it goes much better with zucchini) and I would ha...

I thought this zucchini-ricotta casserole was absolutely delicious. I find zucchini hard to love--so watery and bland-- but this was rich, creamy, and flavorful. Make sure you bake it until the ...

I chose to make this recipe despite the reviews.I, like some other cooks, put my own spin on it.I prepared the zucchini by salting and then tossing in olive oil, 4 cloves of crushed garlic, fre...

Between the ricotta, smoked paprika, and cayenne, I was ready for a flavor explosion. Sadly, it didn't happen. The only substitution I made was dried mint for fresh (w/the appropriate adjustme...

I made this as written except I added an extra half cup of ricotta. Sorry, but it was extremely bland. It would probably be better with some parmesan and butter.

This is a dish that has great potential. I used a lemon flavored olive oil, yellow squash and omitted the mint. I let this cook a good 35 minutes in the hot oven before I even opened the oven do...

I did not care for this recipe. Very bland.

I was not a fan of the mint in this recipe. It needed more umph!