This bake is rich, delicious and creamy. It can be served for lunch or dinner with salad, meat or pasta on the side. For larger gatherings, the bake can be cut into small pieces and distributed among many people.
I often make the bake on the weekend and wrap each slice in foil, for work lunches throughout the week. The slices will keep in the fridge for up to 4 or 5 days.
Ingredients 2 zucchinis
Fresh herbs (I used 2 sprigs rosemary and a small handful of oregano)
2 garlic cloves
Zest of one lemon
Salt and pepper, to taste
Preheat oven to 180°C and line a baking dish with baking paper.
Wash the zucchinis, then grate them and place in a colander. Add a few dashes of salt and stir through. Leave for ten minutes, then press out the moisture using a fork or spoon.
Meanwhile, chop the garlic and shallots and place in a large bowl with the ricotta and herbs. Crack the eggs into a small bowl and whisk with a fork. Add to the mixture, season with pepper and mix well.
Add the zucchini and stir until well combined.
Pour the mixture into your baking dish and flatten the top with the back of a spoon.
Place in the oven for 45-50 minutes, or until the top is starting to brown.
Leave to cool for 10-15 minutes, then cut into smaller pieces. Serve immediately, or keep in the fridge for later use.