Zucchini Sformato Recipes

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ZUCCHINI SFORMATO



Zucchini Sformato image

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.

Provided by By Tatiana Pollard

Number Of Ingredients 8

2lbs+ (2kg) zucchini or other vegetable
1 medium onion (or equivalent in volume with leek or shallots)
7 oz (200g) whole milk ricotta -
3 large eggs
1/4 cup (30gr) grated parmesan or pecorino cheese
3 tbs (30gr) olive oil (enough to film the pan)
salt and pepper to taste
freshly grated nutmeg to taste

Steps:

  • Preheat oven to 365FGenerously butter a 4-5 cup loaf pan or its equivalent in ramekins. .Slice the onion (or shallots or leek) and sauté in a pan with a film of olive oil.Clean and slice the zucchini (or other vegetable).When the onions are soft, add the zucchini to the pan.Sauté, stirring frequently for about 20-30 minutes until they are light golden and just tender.During this time, mix the ricotta, eggs, grated cheese, salt & pepper, nutmeg in a bowl, whisking until somewhat smooth.When the zucchini mixture is lukewarm, combine with the ricotta mixture and roughly purée with an immersion blender or a food processor.Spoon into prepared molds.Large mold will take up to 45 minutes to bake but individual ones will take less then 20 minutes.Check by inserting a thin knife as it should come out clean.Unmold when it is slightly cool, and serve with a sauce and garnish.

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