As part of my never ending decades long series for new zucchini recipes I present Sfomatini di
Zucchini. I make a winter version of this all the time, but somehow never thought it could be a way to use up my July zucchini crop.
I made these recently as the first course to a dinner party. Even though it was in theory too hot to turn on the oven, it was worth the 20 minutes of heat. They come together very fast and the only fiddly part is making the zucchini strips to line the ramekins.
I had planned to make a basil pesto to drizzle over it, but time ran out. Next time I will for sure.
Sformatini di Zucchini
Yield 6
Feel free to play around with the vegetable. Obviously zucchini work best in the summer, but in the winter squash would be great. Also broccoli, cauliflower or even carrots.
Ingredients
- 1/2 kilo of zucchini
- 2 garlic cloves, peeled and chopped
- big handful of fresh basil
- 200 gr fresh ricotta
- 1/4 cup grated parmigiano or mild pecorino
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- 3 tablespoons milk
- 1 tablespoon cornstarch
- olive oil
Instructions
- Using a peeler slice one of the zucchini into long thin strips and put them in a bowl. Gently toss with a bit of olive oil to coat and set aside.
- Dice the rest of the zucchini and saute in olive oil for about 10 minutes until tender and just starting to brown. Add the garlic and cook for another minute. Let cool for 10 minutes.
- Pre-heat oven to 180C/ 350F
- Place the zucchini, ricotta, basil, cheese, salt, pepper, egg, milk and cornstarch into a food processor and blend until smooth
- Oil six small ramekins and gently line them with the zucchini slices. Divide the mixture into the ramekins and fold up the zucchini over the top.
- Bake for about 25 minutes. Remove from oven and let come to room temperature. Gently invert them onto individual plates. Serve with a green or mixed salad on the side.
I just made this tonight with my over abundance of zucchini. It was wonderful and I plan on making it again. Thank you for this delicious recipe.
That’s great to hear!
The use of fresh zucchini is a delightful way to savor the flavors of the season. I appreciate how the recipe highlights the natural sweetness and delicate taste of the zucchini by grating and cooking it to perfection. The addition of ricotta cheese and Parmesan elevates the dish, adding a rich and creamy element to the sformatini. The recipe is straightforward and easy to follow, making it accessible to home cooks of all levels.
The combination of ricotta cheese, Parmesan, and eggs adds a wonderful creaminess and depth of flavor to the dish. I love how the recipe is presented with clear instructions and beautiful photos, making it easy to follow along. These zucchini sformatini are a versatile addition to any meal, whether served as an appetizer or a side dish. Elizabeth’s love for Italian cuisine and dedication to preserving its authenticity are evident in this recipe. Grazie mille for sharing this taste of Italy with us!