zucchini-ricotta pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.8
  • Total Fat: 8.0 g
  • Cholesterol: 69.2 mg
  • Sodium: 241.8 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 12.2 g

View full nutritional breakdown of zucchini-ricotta pie calories by ingredient
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Number of Servings: 8


    15 oz Ricotta Cheese, part skim milk
    2/3 C. Parmesan Cheese, grated
    2 large Eggs
    1/3 C. Roasted Garlic
    1/2 C Caramelized Onions
    4 Large Zucchini, Shredded


Try subbing smoked gouda for the parm
Adding a few more egg whites
other flavors like roasted red pepper
Could be baked in a crust

recipe inspiration came from: http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html


In a large bowl or colander, sprinkle the zucchini with sea salt. Let it sit for about 10 minutes. In small batches, grab a handful of the zucchini and squeeze as much water as you can out of it. Set aside.
In a large bowl, add the eggs and whisk until they are all one color, you can't tell the yolk from the white part.
Add salt, peppers, herbs of your liking, both cheeses, onions and garlic.
Mix well.
Add zucchini and mix again, so everything is fairly equally distributed.
Pour mixture into a oiled baking dish.
Bake at 350 for about 45-60 minutes. You know it's done when you can shake the baking dish and it hardly jiggles.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LISS327.

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