La Cuisine - The Cook's Resource


Zucchini Sformato

Adapted from Serena Santalomazza's recipe via quaderni golosi

Category:  APPETIZERS  - 


For 4 people ()


  • 2 pound(s) zucchini (or other vegetable)
  • 1 medium onion
  • 7 ounce(s) ricotta (about 1 cup)
  • 3 eggs
  • 4 tablespoon(s) grated parmesan or pecorino
  • 3 tablespoon(s) olive oil
  • 1 teaspoon(s) nutmeg

Zucchini Sformato Directions

Preheat oven to 365°. Slice the onion (or shallots or leek) and sauté in a pan with olive oil. Clean and slice the zucchini. When the onions are soft, add the zucchini to the pan. Cook 20-30 minutes. In the meantime whisk the ricotta and eggs together. Add salt, pepper and nutmeg to taste. In a blender or with an immersion blender, purée the zucchini and onion mixture (or coarsely blend for a chunkier texture). Let cool, stir into the ricotta and egg base and add the parmesan or pecorino. Spoon mixture into a buttered and floured loaf pan, ring mold or ramekins or use a silicone mold. Bake for 45 minutes or until fork comes out clean. Let cool and then delicately unmold. 

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