Ingredients with Measurements:
- 1 casatella cheese
- 2 medium zucchinis, sliced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the top of the casatella cheese and scoop out the center, leaving a 1-inch border. Set aside.
3. In a non-stick skillet, heat olive oil over medium-high heat. Add sliced zucchinis and garlic. Cook until zucchinis are tender and lightly browned, about 5-7 minutes. Season with salt and pepper.
4. In a bowl, mix ricotta cheese, Parmesan cheese, and chopped basil. Add cooked zucchinis and mix well.
5. Stuff the casatella cheese with the zucchini and ricotta mixture.
6. Place the stuffed casatella cheese in a baking dish and bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 28g
- Saturated fat: 14g
- Cholesterol: 70mg
- Sodium: 500mg
- Total carbohydrates: 7g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Casatella cheese can be substituted with any soft cheese, such as brie or camembert.
- Zucchinis can be substituted with any other type of squash, such as yellow squash or pattypan squash.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with any other hard cheese, such as pecorino romano or asiago.
Variations:
- Add chopped sun-dried tomatoes to the zucchini and ricotta mixture for extra flavor.
- Use different herbs, such as oregano or thyme, instead of basil.
- Add chopped walnuts or pine nuts to the zucchini and ricotta mixture for extra crunch.
Tips and tricks:
- Make sure to leave a 1-inch border when scooping out the center of the casatella cheese to prevent it from breaking.
- Use a sharp knife to cut the top of the casatella cheese.
- Serve with crusty bread or crackers.
Storage instructions:
- Store leftover casatella with zucchini and ricotta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the casatella with zucchini and ricotta in a baking dish and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the casatella with zucchini and ricotta on a wooden board with crackers and grapes.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the casatella cheese breaks while scooping out the center, use toothpicks to hold it together.
Food safety advice:
- Make sure to cook the zucchinis until they are tender and lightly browned to prevent any foodborne illnesses.
Food history:
- Casatella is a soft cheese from Emilia-Romagna, Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
- Creamy, cheesy, and slightly sweet with a hint of garlic and basil.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian