Italian Cheeses > Ricotta

Ricotta di Bufala e Zucchine Gratin Recipe

Ingredients with Measurements:
- 2 medium zucchini, sliced into thin rounds
- 1 cup ricotta di bufala
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Mixing bowl
- Skillet

Step-by-step instructions:

1. Preheat oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

3. Add sliced zucchini to the skillet and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.

4. In a mixing bowl, combine ricotta di bufala and grated Parmesan cheese.

5. In a baking dish, layer the cooked zucchini rounds on the bottom.

6. Spoon the ricotta mixture over the zucchini layer.

7. Sprinkle breadcrumbs over the ricotta layer.

8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.

9. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings

Nutritional information:
Calories: 240
Fat: 16g
Carbohydrates: 13g
Protein: 12g

Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala.
- Panko breadcrumbs can be used instead of regular breadcrumbs.

Variations:
- Add sliced cherry tomatoes to the zucchini layer for added flavor and color.
- Top with chopped fresh basil before serving.

Tips and tricks:
- Make sure to slice the zucchini thinly for even cooking.
- Use a mandoline slicer for quick and easy slicing.
- For a crispier top, broil for 1-2 minutes after baking.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve on a platter with a sprinkle of fresh herbs on top.

Garnishes:
Fresh herbs, such as basil or parsley.

Pairings:
Serve with a side salad or crusty bread.

Suggested side dishes:
Roasted vegetables or a simple green salad.

Troubleshooting advice:
If the top is browning too quickly, cover with foil and continue baking.

Food safety advice:
Make sure to cook the zucchini thoroughly to avoid any foodborne illnesses.

Food history:
Ricotta di bufala is a type of Italian cheese made from the milk of water buffalo. It is known for its creamy texture and rich flavor.

Flavor profiles:
Creamy, cheesy, and savory.

Serving suggestions:
Serve as a main dish or as a side dish.

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Region: Italian

Taste: Creamy, Savory, Cheesy, Herbal, Nutty