September 20, 2018 - Read Time: 1 Minute
Zucchini Sformato
Serves 6
An easy preparation for not only zucchini, carrots, beets, or any other end-of-summer produce you need to cook! Serve with a sauce or garnish.
  1. 2lbs+ (2kg) zucchini or other vegetable
  2. 1 medium onion (or equivalent in volume with leek or shallots)
  3. 7 oz (200g) whole milk ricotta -
  4. 3 large eggs
  5. 1/4 cup (30gr) grated parmesan or pecorino cheese
  6. 3 tbs (30gr) olive oil (enough to film the pan)
  7. salt and pepper to taste
  8. freshly grated nutmeg to taste
  1. Preheat oven to 365F
  2. Generously butter a 4-5 cup loaf pan or its equivalent in ramekins. .
  3. Slice the onion (or shallots or leek) and sauté in a pan with a film of olive oil.
  4. Clean and slice the zucchini (or other vegetable).
  5. When the onions are soft, add the zucchini to the pan.
  6. Sauté, stirring frequently for about 20-30 minutes until they are light golden and just tender.
  7. During this time, mix the ricotta, eggs, grated cheese, salt & pepper, nutmeg in a bowl, whisking until somewhat smooth.
  8. When the zucchini mixture is lukewarm, combine with the ricotta mixture and roughly purée with an immersion blender or a food processor.
  9. Spoon into prepared molds.
  10. Large mold will take up to 45 minutes to bake but individual ones will take less then 20 minutes.
  11. Check by inserting a thin knife as it should come out clean.
  12. Unmold when it is slightly cool, and serve with a sauce and garnish.
  13. .
  1. This Italian vegetable mold is an excellent dish for children and adults, This style of sformato should have a sauce, such as slightly wilted zucchini blossoms in melted butter with herbs, or a fresh tomato sauce.
  2. A suggestion from our recipe for the Fore Street Tomato Tart would be the goat cheese mousse for carrots or beets.
  3. These keep well, covered, in the fridge and then reheated slightly in a water bath.
Adapted from Serena Santolomazza
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