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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.

  • Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.

  • Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

Nutrition Facts

125.9 calories; protein 6.8g 14% DV; carbohydrates 8.3g 3% DV; fat 8.1g 12% DV; cholesterol 12.7mg 4% DV; sodium 67.9mg 3% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2015
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, fresh minced basil. While I Baked the zucchini in oven at 450 degrees for 15 minutes , I blended Parmesan cheese with the ricotta cheese. After the 15 minutes I pulled the zucchini from the oven, sprinkled a bit of grated Parmesan in zucchini, then spooned and somewhat spread the ricotta cheese mixture on top and baked for another 30 minutes.It was fabulous! Definitely a keeper.... Read More
(9)

Most helpful critical review

Rating: 1 stars
07/22/2016
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 have to play around with the other spices as well. Read More
(8)
27 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
08/01/2013
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 some extra info such as add a fair amount of salt as fresh veggies tend to absorbe a lot of it. Also plain paprika would not do the trick. The smoked paprika which many may not have in their pantry was key. The cayenne on top of the ricotta was another bit of zip that really made it a good recipe. I put it all in my iron skillet which may have helped it to bake just right! Read More
(9)
Rating: 5 stars
08/11/2015
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, fresh minced basil. While I Baked the zucchini in oven at 450 degrees for 15 minutes , I blended Parmesan cheese with the ricotta cheese. After the 15 minutes I pulled the zucchini from the oven, sprinkled a bit of grated Parmesan in zucchini, then spooned and somewhat spread the ricotta cheese mixture on top and baked for another 30 minutes.It was fabulous! Definitely a keeper.... Read More
(9)
Rating: 1 stars
07/22/2016
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 have to play around with the other spices as well. Read More
(8)
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Rating: 5 stars
03/12/2013
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 ricotta is browned and the zucchini is soft. Next time I'm going to drizzle a little olive oil over the cheese before I bake it. Yum yum yum and healthy too! Thank your chef John. Read More
(6)
Rating: 3 stars
02/10/2013
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 adjustment). This just didn't work for us. The mint was overpowering. It was ok just not a dish I'll make again. It's def worth trying (particularly paired w/a greek flavored meat!) for yourself though. Thanks for the recipe Chef John! Read More
(4)
Rating: 1 stars
02/22/2013
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. Read More
(3)
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Rating: 5 stars
07/31/2015
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 door. When I pulled it from the oven the cheese was deliciously browned and the squash triangles were roasted to perfection. I served it over a diagonally sliced chicken breast with my home grown thyme. Be creative. You know what your mouth likes and this dish was a pleasant surprise. Read More
(2)
Rating: 2 stars
06/01/2013
I was not a fan of the mint in this recipe. It needed more umph! Read More
(1)
Rating: 2 stars
07/22/2016
I did not care for this recipe. Very bland. Read More
(1)