Thursday, March 7, 2013

Baked Zucchini with Kale Ricotta

Sounds delicious right???  This recipe can easily be made vegan by substituting the egg and ricotta with Vegan alternatives.  We ate the entire pan of zucchini!  My food processor bit the dust recently so I used the blender and it worked just fine!
I'm getting more recipes ready for Harvest!  Yes, that's a ways off but you can never be too prepared!

Baked Zucchini with Kale Ricotta
1 very large zucchini (or 3 regular size)
1-1/2 cups ricotta (I used fat-free)
2 eggs
2-3 large leaves of kale
1-4 cloves of garlic (depending on your taste)
salt and pepper

Preheat oven to 400.

for the Kale Ricotta:
Add ricotta, egg, kale, garlic, salt and pepper to your blender or food processor.  Blend until smooth.

Next, slice your zucchini in medium rounds.  Not too small that they burn and not too large that they don't cook all of the way.

Spray a large pan with non-stick spray.  You can use oil if you prefer but I like to keep this recipe light.  Place zucchini in the pan then add a dollop of Kale ricotta over each round.

Bake for 20 minutes.  ***In the future, I will add basil to the top for a bit more flavor***


  1. That sounds kind of yummy. I love kale and wouldn't have ever thought to put it in the food processor.

  2. Wow, this looks amazing! I would love for you to come by and link this recipe or another project at my brand new link party, starting this morning!! Hope to see you!

  3. looks so healthy, thanks for sharing!

  4. yummy and healthy too, thank you for sharing xo

  5. This sounds really good. We love kale and it grows very well here. We always have a lot of it.


  6. Sounds good, and different, too. Stopping by from God's Growing Garden blog hop.

  7. Thanks for linking this delicious recipe up to my “Themed Blog & Shop Hop!”


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