Zucchini Tomato Ricotta Egg Bake

Is it really June? But there was so much that I wanted to get done before the summer!

Rather than panic, I think I’ll just eat a quart of local strawberries, enjoy the start of my favorite season, and forget about the overwhelming list of stuff to do before It #2’s arrival in August.

Every year when summer approaches, I crave fresh vegetables. Wish I could say the same for Owen. All he wants is pudding. But regardless of Owen’s desires, I’m making food with veggies! He’ll have to deal.

So here’s a quick and easy summer vegetable dish that I threw together with items I happened to have on hand. It turned out quite tasty and I’ll be making this again and again.

You’ll need:
3 medium zucchini
3 or 4 tomatoes
6-7 eggs
8 ounces ricotta cheese
1 cup shredded cheddar
1/2 cup grated Parmesan cheese
1/2 cup panko-style breadcrumbs
1 tablespoon butter

First, preheat the oven to 350 degrees.

Slice the zucchini and layer in the bottom of a large baking dish.

Slice the tomatoes and layer on top of the zucchini. Have I ever mentioned that slicing tomatoes is one of my least favorite kitchen tasks? They’re just so darn difficult to cut thinly no matter how sharp your knife is. Too bad I like tomatoes so much.

Make sure you season the veggies. Be generous with the salt and pepper.

Crack the eggs into a large mixing bowl. Whisk them up with salt and pepper.

Add the ricotta and mix with the eggs. It doesn’t have to be blended perfectly. Little chunks of ricotta are desirable in this dish.

Then add the cheddar and Parmesan cheese to the mixture.


Pour the mixture evenly over the zucchini and tomatoes. Almost ready for the oven.

Scatter the breadcrumbs over the top. Then put a few dabs of butter on the breadcrumbs. The butter isn’t really necessary, but makes the top a nice golden color. Plus, I like to use butter wherever possible.

Place the dish in the oven uncovered. Bake for about 40 minutes or until the top is golden and crispy.

Simple, right? Yet so delicious. And healthy too. This is the kind of dish that makes me consider becoming a vegetarian. Until I remember I make a really good meatloaf.

But I forget about meat completely while consuming this baked dish of yummy-ness. (Okay, it might have crossed my mind for just a second that crispy bacon strips would be an excellent companion for this dish.)


Happy eating this summer, friends!