Baked Zucchini and Ricotta Casserole

Baked Zucchini and Ricotta Casserole

Are you as obsessed with Chef John at Food Wishes as I am? He is hi-larious and super informative. You want to know how to make the perfect lava cake for your then-boyfriend (now fiancé) for V-Day? Not a problem, Chef John has you covered! You are in the mood for a no-fail chocolate Bundt cake with a side of sarcasm? No worries, Chef John has you equally covered! You have a ridiculous amount of un-planned zucchini in your refrigerator? Thank goodness, Chef John had me covered with his Zucchini and Ricotta Casserole!

Baked Zucchini and Ricotta Casserole

I’m not the biggest zucchini fan. Futhermore, my fiancé isn’t a zucchini fan. Moreover don’t ask why I have 15 pounds of it in my refrigerator. In truth I don’t know the answer to this completely logical question. I do know, however, that I am a huge fan of this casserole. Boring, slimy zucchini be gone!

Baked Zucchini and Ricotta Casserole

The baked ricotta atop the perfectly seasoned and cooked zucchini in this dish is really something you have to eat to believe. I wish I had added more mint. Chef John said to pack it in, but I was skeptical about zucchini and mint. On this occasion I was wrong. Zucchini and mint are in fact an amazing pairing. What did we learn here? Chef John is always right.

Baked Zucchini and Ricotta Casserole

So, in conclusion, I don’t want to hear the excuse, “I don’t like zucchini,” until you have tried this fabulous zucchini and ricotta casserole. And did I mention it took me less than 5 minutes to prep? Five whole minutes and then into the oven it went. Mindboggling.

I served it with the leftover Lemon-Pepper Chicken from my Summer Pea Pasta.  Undoubtedly the fastest dinner of the whole week! More time for The Real Housewives of Orange County reading ­War and Peace.

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Baked Zucchini And Ricotta Casserole

Baked Zucchini and Ricotta Casserole

  • Author: Chef John at
  • Total Time: 40 minutes


This Zucchini and Ricotta Casserole is creamy ricotta atop perfectly seasoned zucchini! An easy side dish even zucchini haters will love!


  • 3 or 4 firm, young large zucchini
  • 23 tablespoons olive oil
  • 4 cloves crushed garlic
  • salt to taste [I used 2 v. large pinches]
  • ¼ teaspoon smoked paprika
  • ¼ cup (packed), thinly sliced mint leaves [seriously, pack it in]
  • 1 cup ricotta cheese [Full fat, people! Fine. Part Skim if you must. If you must.]
  • cayenne to taste


  1. Pre-heat oven to 450°
  2. Cut off the top and bottom of the zucchini, slice it in half lengthwise, and then cut each half into triangles. Confused? Watch Chef John’s video. You’ll get a good laugh too; it’s good for the soul. Anyways, toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish.
  3. Spoon on dollops of ricotta so that about half of the zucchini is covered. Sprinkle cayenne over the top of the ricotta and zucchini. I used two small pinches.
  4. Bake in pre-heated oven for 30 minutes. I kept it in there a little longer because I wanted my cheese to brown more but the bottom zucchini over cooked. Not tragically, but just enough to know that I should have removed it earlier.


I halved this recipe for my dish shown. There is only so much zucchini one girl can eat!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

UPDATE: I ate the leftovers (still yum, btw) with boiled yellow corn cut off the cob. Yeah, it was amazing. The sweet corn just added to the dish. Holy Wow. Just thought you should know.

Baked Zucchini and Ricotta Casserole

It is important for me to note that, while I did watch trashy, reality TV last night, I have actually read War and Peace. Tolstoy is my favorite Russian author. Fun fact.

Baked Zucchini And Ricotta Casserole


  • Melanie @ Just Some Salt and Pepper
    August 26, 2013 at 11:07 pm

    This sounds so good! And I just bought some ricotta cheese 🙂

    • Lindsey
      August 27, 2013 at 9:21 am

      Oh you have to try it! The cheese is oh so good browned on top! Wish I had more leftovers.

  • […] View Recipe Ingredients & Preparation Instructions […]

  • wendy
    August 18, 2014 at 5:16 pm

    Oh! This is exactly what I was looking for! It’s in the oven now and I’ll post a link to you and Chef John if it’s half as good as I think it will be! Thank you for writing about zucchini & mint & ricotta together. Cheers!

    • Lindsey
      August 18, 2014 at 7:46 pm

      Haha! You are welcome! Enjoy!

  • Stephanie
    June 18, 2017 at 7:40 pm

    This recipe turned out great. For several recipes that call for ricotta cheese II use cottage cheese. I do this because ricotta can get expensive and often times it is hard to find (in a country town). Cottage cheese works wonders and I like it as a substitute. Yum, I am saving this recipe.

    • Lindsey
      June 22, 2017 at 12:06 pm

      Great tip, Stephanie!!! I love cottage cheese. Do you use the small curd?


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