Herbed Zucchini and Ricotta Pie

Name: Herbed Zucchini and Ricotta Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons coconut oil; 4 small zucchinis, grated (or 2 large zucchinis); 4 shallots, chopped; 1 handful basil leaves, roughly chopped; 1 handful mint leaves, roughly chopped; 2 tablespoons sage, chopped; 7 oz. ricotta (whole milk); 3 eggs, lightly beaten; 3/4 cup light cream; Salt and pepper to taste

10 steps

Prep:20minCook:35min

Really decadent but light and delicious Herbed Zucchini + Ricotta Pie is the perfect low carb and gluten free recipe for weekend brunch!

Updated at: Thu, 21 Nov 2024 12:25:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1295.8 kcal (65%)

Total Fat101.2 g (145%)

Carbs57.2 g (22%)

Sugars28.9 g (32%)

Protein47.7 g (95%)

Sodium1360.8 mg (68%)

Fiber9.9 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonscoconut oil

1 handfulbasil leaves

roughly chopped

1 handfulmint leaves

roughly chopped

2 tablespoonssage

7 ozricotta

Instructions

Step 1

Preheat oven to 350F.

Step 2

Hand grate the zucchini or use your grating attachment on your food processor.

Step 3

Squeeze the excess water out of zucchini using a cheesecloth or clean, thin dishtowel. This is a super important step to squeeze as much water out as possible.

Step 4

Put the oil in a skillet over high heat.

Step 5

Cook zucchini for about 10 minutes, stirring often, until they start to brown.

Step 6

Add the shallots and herbs to the pan. Stir to combine and then remove from the heat.

Step 7

Put the ricotta, eggs, and cream in a large bowl and add the zucchini mixture. Mix well.

Step 8

Transfer to baking dish (I used a pie/quiche dish) and bake for 30-35 minutes until top is golden brown.

Step 9

Let cool for 10 minutes before cutting into it.