skish
IT

Herb-baked ricotta with grilled vegetables and bread

Ricotta baked with thyme and lemon zest, with griddled vegetables.

  • 30 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Herb-baked ricotta with grilled vegetables and bread

Per serving

Calories
526 kcal
Protein
25.8 g
Carbohydrates
41.6 g
Fat
30.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ricotta150 g
  • Eggs1
  • Thymeto taste
  • Lemon zest2 g
  • Zucchini150 g
  • Bell peppers120 g
  • Bread40 g
  • Extra virgin olive oil8 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Preheat a conventional oven to 190 °C and lightly grease a small baking dish with a few drops of the oil.
  2. In a bowl mix the ricotta with the egg, thyme leaves, grated lemon zest, salt and black pepper until smooth.
  3. Pour it into the dish, level it and bake for 25 minutes, until firm to the touch and golden on top.
  4. Meanwhile wash the courgettes and peppers; trim the courgettes and slice them lengthways about 5 mm thick; remove the pepper stalks, seeds and pith and cut them into wide strips.
  5. Heat a griddle over high heat and grill the courgettes for 2 minutes per side and the peppers for 4 minutes per side, until soft and marked; dress them with the remaining oil and a pinch of salt.
  6. Serve the warm ricotta with the grilled vegetables and the bread.

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