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🍽️ Creamy Casserole with Ricotta and Zucchini

450 kcal · 30 min · 4 servings

Ingredients

• 4 Zucchini
• 400 g Ricotta
• 100 g sour cream
• 4 Eggs
• 1 Sprig Thyme
• Salt
• freshly ground Pepper
• Nutmeg
• 1 tsp Butter (for the dish)
• 2 tbsp Olive oil
• 1 tbsp Flaxseeds
• 1 tbsp Sesame seeds
• 1 tbsp Pumpkin seeds

Instructions

1. 1. Rinse the zucchini under running water.
2. 2. Slice the zucchini lengthwise into paper-thin rounds.
3. 3. Place the ricotta, sour cream, and eggs in a bowl.
4. 4. Whisk the ingredients until smooth.
5. 5. Wash the thyme sprigs.
6. 6. Shake off excess water from the thyme sprigs.
7. 7. Chop the thyme very finely.
8. 8. Add the chopped thyme to the ricotta mixture.
9. 9. Season the cream with salt.
10. 10. Season the cream with pepper.
11. 11. Add a pinch of ground nutmeg.
12. 12. Grease a baking dish with butter.
13. 13. Line the bottom of the dish with a few zucchini slices.
14. 14. Spread the ricotta mixture evenly over the zucchini slices.
15. 15. Arrange the remaining zucchini slices in a decorative woven pattern on top of the cream.
16. 16. Drizzle the casserole with olive oil.
17. 17. Season everything with salt and pepper.
18. 18. Sprinkle flaxseeds over the casserole.
19. 19. Sprinkle sesame seeds over the casserole.
20. 20. Sprinkle pumpkin seeds over the casserole.
21. 21. Preheat the oven to 200 degrees Celsius conventional heat.
22. 22. Bake the casserole for about 25 minutes.

Nutrition per serving

• kcal: 450
• Protein: 24 g · Fett/Fat: 34 g · Carbs: 13 g