Friday, May 31, 2013

zucchini pasta bake

noodleycheesycustardy goodness

  • 7 oz risoni [or long pasta if you really want to test your patience]
  • 1.5 oz butter
  • 4 scallions [or 1 leek] thinly sliced
  • 14 oz grated zucchini
  • 4 eggs
  • 1/2 C cream [or half and half]
  • 3 1/2 oz ricotta
  • 2/3 C mozzarella [or greek yogurt and some corn meal for good measure]
  • 3/4 C parmesan
cook pasta to al dente and let cool.  saute oniony type thing in butter until soft, add zucc and cook several minutes.  beat eggs until foamy, add remaining dairy stuffs and mix well.  i cant seem to follow recipes for cooking [baking its a must] so i made all the alterations in brackets above.  i also used 3 ramekins and a bread pan instead of the recommended 2 cup oven-proof dish.  it seems to be about the same..  but be sure to grease everything well, bake for 30 minutes at 350, let cool for several minutes and try not to eat them all at once.
if you greased appropriately, things should plop out onto plates very neatly and intact. 


  1. Replies
    1. quite! thanks! and not too incredibly unhealthy with light/half fat dairy products


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