Zucchini Casserole with Herbs

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini Casserole with Herbs

Ingredients

Zucchini - 2 pieces
Olive Oil - 2 tablespoons
Onion - 1 head
Minced garlic - 2 cloves
Salt - to taste
Ground Black Pepper - to taste
Butter - 1 tablespoon
Large Chicken Eggs - 12 pieces
Crème fraîche - 0.3 cups
Ricotta cheese - 1.1 oz
Grated Parmesan cheese - 2 tablespoons
Basil - 0.9 oz
Chives - 2.8 oz
Parsley - 0.9 oz
Tarragon - 0.9 oz
Lemon Zest - 2 tablespoons
Lemon Juice - 1 tablespoon
Dried Red Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 180˚C. Manually squeeze out excess moisture from the zucchini (try to squeeze them well so the dish is not watery).

Step 2

Heat 1 tablespoon of oil in a 20 or 25 cm cast-iron skillet over medium heat. Add the onion and garlic, season with salt and pepper, and sauté until translucent for 5-8 minutes. Add the zucchini, salt, and pepper. Cook for 5-8 minutes, stirring occasionally, until the zucchini is tender and golden brown (by this time the mixture will become quite dry). Lower the heat and add the butter, mixing well.

Step 3

In a large bowl, mix the eggs with the crème fraîche, season with salt and pepper, and pour over the vegetables. Cook, stirring the egg mixture and rotating the skillet (remember to scrape the mixture from the sides), until the edges set and the texture becomes soft. Place the ricotta on top of the casserole and sprinkle with Parmesan. Put the skillet in the oven and bake for 12-15 minutes until the eggs begin to puff slightly. Allow the casserole to cool in the skillet for at least 10 minutes.

Step 4

Meanwhile, combine the herbs, lemon zest, and lemon juice with the remaining 1 tablespoon of oil in a small bowl. Season the herb mixture with salt and pepper and spread it over the casserole. Sprinkle with dried red pepper (to taste) and cut the casserole into pieces before serving.