I never thought much of zucchini until my grandma showed me this skillet bake. Now it lands on my table almost every weeknight from July to October, and nobody complains. Thin slices of zucchini are layered in one pan, covered with a soft ricotta and egg custard, then baked until the top turns into a bubbly, golden cheese crust. It works as a side next to roast chicken, but most nights we eat it on its own with a piece of crusty bread. The secret is in the very first step: getting the water out of the zucchini so the bake stays creamy instead of soggy.
Servings: 6 · Prep: 30 min · Cook: 40 min
Ingredients
- 4 medium (about 2 lb / 900 g) zucchini
- 1 tsp, plus more to taste salt
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup (185 g) ricotta
- 2 large eggs
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) parmesan, grated
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/2 cups (150 g) mozzarella, shredded
Method
- Cut the zucchini into rounds about 1/4 inch (5 mm) thick. Spread them in a colander, toss with 1 tsp salt and leave them for 20 minutes, then press them between clean kitchen towels until they feel dry on both sides.
- Heat the oven to 375°F (190°C). Warm the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat, add the onion and cook for 5 minutes until soft. Stir in the garlic for 1 minute, then scrape the onion mixture into a bowl and take the skillet off the heat.
- Add the ricotta, eggs, heavy cream, half of the parmesan, the oregano and the black pepper to the onion and whisk until smooth. Taste a little of the mixture before the eggs go in if you are unsure about the salt; the zucchini is already seasoned, so you rarely need more than a pinch.
- Arrange the zucchini slices in the skillet in overlapping circles, like roof tiles, starting from the edge and working toward the center. Pour the ricotta custard evenly over the top and tap the skillet gently on the counter so it settles between the layers.
- Scatter the mozzarella and the rest of the parmesan over the custard. Bake for 35 to 40 minutes, until the center no longer wobbles and the cheese is deep golden with a few darker spots.
- Let the bake rest for 10 minutes before cutting it into wedges. This short rest lets the custard firm up, so every slice holds its shape on the plate.
Tips and variations
- Grandma's tip: salt the zucchini and press it dry. It feels like an extra step, but it removes nearly a cup of water and is the difference between a creamy bake and a watery one.
- No ricotta? Use the same amount of cottage cheese blended until smooth, or plain Greek yogurt.
- For a heartier dinner, add 1 cup (150 g) of diced cooked ham or crumbled cooked sausage between the zucchini layers.
- Leftovers keep 3 days in the fridge and are just as good cold, straight from the container.
Make it once and I think it will end up in your weekly rotation too. Enjoy every cheesy bite!
