Zucchini Ricotta Lemon Bake

Zucchini Ricotta Lemon Bake

15
MINUTES
PREP TIME
60
MINUTES
COOKING TIME
75
MINUTES
COOKING TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/759954179

Ingredients

  • 2 Cups Harvest Fresh Zucchini Spirals
  • 2 Cups Ricotta Cheese
  • ½ Cup Parmesan Cheese, grated
  • ¼ Cup Fresh parsley, chopped
  • 1 Tbsp. Lemon Zest
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 2 Eggs, beaten
  • Salt and Pepper to taste
  • 1/3 Cup Goat Cheese, crumbled, topping
  • ¼ Cup Shredded Mozzarella Cheese, topping

Crust

  • 2 ½ Cups Almond Flour
  • 3 Tbsp. Butter
  • 1 Egg

What You Need

Directions

  1. For Crust: In a large bowl add almond flour, salt, whisk together, add butter, mix until soft, then add egg, mix until combined and forms a soft dough.
  2. Place in a 9-inch baking dish. Using your hands press the dough, forming your crust.
  3. For Filling: In a large bowl, add Ricotta, parmesan cheese, parsley, lemon zest, garlic, onion, and eggs, mix well, then add zucchini spirals, mix until fully combined.
  4. Place Zucchini cheese filling on top of pie crust and spread evenly, until filled. Top with goat cheese and mozzarella cheese.
  5. Place in oven at 350 degrees, and bake for 1 hour, until golden brown and cheese is melted. Remove from heat and ready to serve.
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