If there’s a dish that truly captures the sunny charm of Italian gardens in the early days of summer, it’s Sformato di Zucchine, Ricotta e Menta. This elegant, savory flan combines tender zucchini, creamy ricotta, a punch of fresh mint, and Parmigiano for richness, all baked gently so the flavors sing together without ever overwhelming. Whether you present it as a showstopping appetizer or a light main next to a crisp salad, Sformato di Zucchine, Ricotta e Menta is simple to make but feels utterly special, a dish that transforms the humble zucchini into the star of the table.
Ingredients You’ll Need
This dish keeps things simple, but every ingredient truly matters: each one adds freshness, luscious creaminess, or a whisper of garden fragrance. When you assemble these few building blocks, you end up with something much more than the sum of its parts.
- Zucchine: Three medium zucchine, grated, provide moisture, color, and that gently grassy flavor that’s the heart of this sformato.
- Salt: Used to draw water from the zucchini, ensuring your Sformato di Zucchine, Ricotta e Menta is never soggy.
- Olive oil: For sautéing, it lends richness and a fruity undertone to the shallot and garlic base.
- Shallot: Finely chopped, shallots add a subtle sweetness without overpowering the delicate flavors.
- Garlic: Just one clove, minced, is enough for a gentle background warmth.
- Ricotta cheese: Creamy ricotta binds everything together and gives the sformato its signature soft, custardy interior.
- Parmigiano-Reggiano: Grated Parmesan deepens the savory notes and provides that classic Italian flavor.
- Eggs: Two large eggs set the mixture as it bakes, helping to create that lovely, tender texture.
- Fresh mint: Finely chopped, the mint lifts the whole dish, making every bite feel like a first taste of spring.
- Black pepper: Just a quarter teaspoon gives a little kick without overtaking the fresher flavors.
- Butter and breadcrumbs: For greasing and lining the ramekins, these ensure easy unmolding and add a subtle, toasty finish.
How to Make Sformato di Zucchine, Ricotta e Menta
Step 1: Prepare the Zucchini
Start by grating your zucchine and tossing them with salt. Let this sit in a colander for about 15–20 minutes; the salt helps draw out the excess water. After resting, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze it hard—this step is the secret to avoiding a watery Sformato di Zucchine, Ricotta e Menta.
Step 2: Prep the Ramekins and Oven
Preheat your oven to 375°F (190°C). Grab 4 to 6 ramekins and grease each one with a little butter. Sprinkle in breadcrumbs, swirling to coat all sides; tapping out any extra. This creates a golden-edged barrier for your sformato and makes unmolding a breeze.
Step 3: Sauté Aromatics
Heat the olive oil in a skillet over medium heat. Add the chopped shallot and minced garlic, sautéing for about 2–3 minutes until softened and fragrant. Let them cool slightly before adding them to the main mixture—you want their flavor, not their heat.
Step 4: Mix the Sformato di Zucchine, Ricotta e Menta Batter
In a large mixing bowl, combine the ricotta, grated Parmigiano Reggiano, eggs, sautéed shallot and garlic, well-drained zucchini, chopped mint, and black pepper. Stir gently until everything is thoroughly mixed and flecked with green and creamy gold.
Step 5: Fill and Bake
Spoon the mixture evenly into the prepared ramekins. Set the ramekins into a baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins (this gentle bain-marie bakes the custards evenly). Slide the dish into the oven and bake for 30–35 minutes, until the tops are golden and centers just set.
Step 6: Cool and Serve
Let your Sformato di Zucchine, Ricotta e Menta cool for a few minutes after baking. You can unmold them onto plates for a formal presentation or serve right in the ramekins for a rustic touch. Either way, they’re best enjoyed when just warm or at room temperature.
How to Serve Sformato di Zucchine, Ricotta e Menta
Garnishes
A little flourish goes a long way with this dish. Scatter extra chopped mint on top for extra fragrance, or add a dollop of herbed yogurt or a light drizzle of good extra-virgin olive oil. Both options highlight the freshness and creamy texture of your Sformato di Zucchine, Ricotta e Menta.
Side Dishes
A crisp green salad with lemony vinaigrette, thinly sliced radishes, or even a handful of peppery arugula make the perfect, simple partners. If you want a heartier meal, serve with some rustic bread to soak up any stray bits of sformato.
Creative Ways to Present
Your Sformato di Zucchine, Ricotta e Menta looks lovely when unmolded onto individual plates and topped with microgreens or edible flowers. For a buffet, serve them straight in their ramekins—guests will enjoy digging in with a spoon and savoring that first creamy bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool to room temperature, then cover tightly and refrigerate. Sformato di Zucchine, Ricotta e Menta keeps well in the fridge for up to three days, making it a perfect candidate for meal prep or next-day lunches.
Freezing
While the texture is best when freshly made, you can freeze these sformati if needed. Wrap each one well (either in their ramekins or after unmolding), and freeze for up to one month. Thaw in the fridge overnight before reheating.
Reheating
To reheat, place the Sformato di Zucchine, Ricotta e Menta (in ramekins or on a baking tray) in a low oven at 300°F (150°C) until warmed through. Avoid the microwave, as it can make the delicate custard rubbery.
FAQs
Can I make Sformato di Zucchine, Ricotta e Menta without ramekins?
Absolutely! If you don’t have ramekins, use a muffin tin lined with parchment cups or a single large baking dish, adjusting the baking time until the center is just set.
What’s the best way to grate the zucchini?
A box grater works perfectly. If you want extra fine texture, use the smaller holes, but the standard shredding size gives a lovely bite and color to your sformato.
Is it possible to substitute the ricotta?
If you can’t find ricotta, full-fat cottage cheese (well-drained and blended smooth) makes a good substitute, though the flavor and creaminess will be slightly different.
Can I add other herbs besides mint?
Certainly! Fresh basil or chives are lovely additions, but try not to skip the mint, since it gives the Sformato di Zucchine, Ricotta e Menta its signature fresh flavor profile.
How do I know when the sformato is done baking?
The tops should be lightly golden and the center should feel set but still a little jiggly—a knife inserted should come out mostly clean. Avoid overbaking so the texture stays temptingly tender.
Final Thoughts
Sformato di Zucchine, Ricotta e Menta truly brings a taste of Italian sunshine to your table, no matter the season. If you’re looking for a showstopping yet straightforward veggie dish, give this sformato a try and let its light, fresh flavors win you over—trust me, you’ll want to make it again and again.
Print
Sformato di Zucchine, Ricotta e Menta Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
- Category: Appetizer or Light Main
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Sformato di Zucchine, Ricotta e Menta is a delightful Italian dish that combines the freshness of zucchini with the creamy richness of ricotta, all brightened up with the flavor of mint. This savory flan is a perfect choice for a light and elegant appetizer or main course.
Ingredients
Zucchini Mixture:
- 3 medium zucchine (about 3 cups grated)
- 1 teaspoon salt (for draining zucchini)
Ricotta Mixture:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 cup ricotta cheese
- ¼ cup grated Parmigiano-Reggiano
- 2 large eggs
- 2 tablespoons fresh mint, finely chopped
- ¼ teaspoon black pepper
Additional:
- Butter and breadcrumbs for greasing ramekins
Instructions
- Prepare Zucchini: Grate zucchini and toss with 1 teaspoon salt. Drain for 15–20 minutes, then squeeze dry.
- Preheat Oven: Preheat to 375°F (190°C). Grease ramekins with butter and breadcrumbs.
- Sauté Aromatics: Sauté shallot and garlic in olive oil until soft.
- Mix Ingredients: Combine ricotta, Parmesan, eggs, shallot mixture, zucchini, mint, and pepper.
- Fill Ramekins: Spoon mixture into ramekins placed in a water-filled baking dish.
- Bake: Bake for 30–35 minutes until set.
- Serve: Cool slightly before serving.
Notes
- This delicate Italian savory flan is perfect as a starter or light main course.
- You can serve it warm or at room temperature, garnished with extra mint or a dollop of herbed yogurt.
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