Oven-Baked Frittata Cups with Zucchini

Rich, delicate and fluffy, oven-baked frittata with zucchini made in cute cup portions.
Perfect for a fun Sunday brunch or a party with friends!

Here is another easy-to-make recipe for a dish that you can serve in many occasions. From a Sunday brunch to a light family dinner. From a party with friends to a picnic at the beach. Also, perfect for your kids' lunch box. They will have a full serving of protein and vegetables, all in one cup. And it's a cute way to disguise the zucchini in the eggs. Those picky eaters won't even know what's hiding in there.
I posted this recipe before, but as always, I made small changes. And I made a video too. Of course! It's so much easier when you can see all the steps and how easy it is. You will want to try this next Sunday. I'm sure!

With the ingredients in this recipe, you can make 8 frittata cups. These are relatively small servings, so keep that in consideration when planning your menu. If you are serving these for brunch with a salad, and a slice of bread, I would count 3 to 4 cups (or more?!? ;) for each person.
If these frittata cups are just one of a many other dishes served, then I suggest preparing one or two frittata each.
For this recipe I, once again, used my silicone muffin molds: non-stick, easy to clean and very durable. To remove these frittatas from the cups, just carefully run a round-tip knife around the edges, and help yourself with a spoon to scoop the frittata out.

Buon appetito!

Ingredients: to make 8 cups (serving 2 to 4 people)

• 4 eggs
• 3/4 cup (150 gr) of ricotta cheese, better if whole milk
• 1/4 cup (60 ml) of milk
• 1/2 cup of freshly grated Parmesan cheese
• 2 zucchini
• salt (about 1/2 teaspoon)

Preparation time: about 40 minutes
Directions:
1. Preheat the oven to 350° F (175° C). In a large bowl, whisk together the eggs, with the ricotta cheese, the milk, and salt.

2. Add the freshly grated Parmesan cheese and whisk a bit more.

3. Fill 8 muffin tins (3/4 of the way) with the egg mixture. Grease with spray if you are not using a silicone baking pan. Note: I'm only showing 6 in the picture, but with these ingredients you should be able to fill 8. Do not fill to the top, or there won't be enough room for the zucchini.

4. Cut two zucchini paper thin, using a sharp knife, a peeler or a mandolin.

5. Place about 5 or 6 slices of zucchini on top of each other as shown in my picture. And roll them up.

6. Place one roll of zucchini in each cup.

7. Bake at 350° F (175° C) for  25-30 minutes, or until the top is slightly golden and the eggs are set.


8. Remove by running a round-tip knife around the edges, and helping yourself with a spoon if necessary. Serve immediately.

Enjoy!

 

Homemade Blueberry and Ricotta Bars

This fresh, homemade dessert combines a layer of soft and moist cake, topped with a rich and delicate ricotta layer,
bursting with fresh, organic blueberries.
Let's have a taste of summer!

This week I got blueberries. In the box of home delivered fruits that I receive once a week from a local farm. I really love this service! The fruit is delicious, locally grown, and organic. And what's even better, every week I'm sure I have enough yummy fruit for my family, even when I don't have time to run to the farmers' market. In my house, fruit is one of those things that, no matter how much I buy, it's never enough ... just like Nutella and ice-cream :)
So every Thursday it's feels like Christmas. Well, Christmas for foodies :) I never know exactly what's inside this box left at my front door. And I can't wait for the guy to drop it off, to open it up and find out!
Today I have a container filled with sweet blueberries. And here is what I made. This delicious dessert that combines a layer of soft and fluffy cake, topped with a moist and rich ricotta cheese layer, bursting with my fresh, organic blueberries. I bake it in a large, rectangular pan, I chill it after baking and cut in squares. Perfect size for a fancy breakfast, a fun mid-morning snack for the kids, or a delicious dessert ... any time of the day really!
You might remember that I posted a similar recipe before, several months ago. This time I made a few changes. As usual, I modify, experiment and try to improve myself. It doesn't necessarily always work. But this time I got a winner. A thicker and richer layer of ricotta that makes the whole bar yummier and moist-ier ;)
Be careful thou! You wont' be able to stop at just one piece. So please, when you bake this (and I know you will once you see how easy it is!) don't tell me I didn't warn you.

And of course, I made a video for you.

Ingredients: to make a 9 x 12 inches cake, cut in about 24 squares
For the bottom cake:                                                 

• 2 eggs
• 3/4 cup (150 gr) of sugar
• 3 oz (85 gr) of unsalted butter (soften)
• 1/2 teaspoon of vanilla extract
• 1.5 cups (225 gr) of all-purpose flour
• 1  teaspoon of baking powder
• 1/8 teaspoon (pinch) of salt
• zest of one lemon

For the top layer:

• 24 oz (1.5 lb = 680 gr) of ricotta cheese 
• 1/2 cup (100 gr) of sugar
• 3 eggs
• 1/4 cup (35 gr) of all-purpose flour 
• 1 teaspoon of vanilla extract
• 12 oz (340 gr) of organic fresh blueberries 

Preparation time: 20 minutes to prepare, 50 minutes to bake and one hour or more to chill

Directions:

1. Preheat the oven to 350° F (175° C). In a large bowl, mix the sugar with the eggs until well blended.

2. Blend in the butter (soften - at room temperature).

3: Blend in the rest of the ingredients: flour, baking powder, salt, vanilla extract, and lemon zest.

4: Grease a  9 x 12 in baking pan with butter and flour. Pour the mixture in the pan, and flatten it as well as you can with a spoon.

                                  

                                                                                      

5: In another bowl, blend together all the ingredients for the filling with the exception of the blueberries, which we'll add at the end.

Step 5: Pour the mixture on top of the first layer of the cake. Flatten it. Sprinkle with the blueberries.

Step 6: Bake at 350 degrees for about 45-50 minutes until slightly golden at the edges and set in the center.. Cool and then refrigerate covered for a few hours or overnight.

                                              

Cut into bars and enjoy!

Creamy Penne Pasta with Zucchini, Pancetta and Ricotta Cheese

Perfect one-dish dinner, ready in less than 30 minutes

Creamy and rich penne pasta with wholesome zucchini, flavorful pancetta and delicate ricotta cheese.

Here is another recipe great for a family dinner on a busy weeknight. 

This pasta is super easy to prepare. It won't take you more than 30 minutes from start to finish. And it makes a healthy, complete and balanced one-dish meal. It has a full serving of  vegetables, carbs from the pasta, proteins from the ricotta and Parmesan cheese and ... oh well, the pancetta. Not as healthy as the rest, but it's sinfully delicious taste makes this dish incredibly flavorful. 

Here are other simple and quick pasta recipes with zucchini that are ready in less than 30 minutes. Buon appetito!

Fettuccine Pasta with Zucchini, Eggplants, and Peppers

Spaghetti alla Carbonara with Zucchini

Penne Pasta with Shrimps and Zucchini

Ingredients: serving 4

• half onion
• 4 medium zucchini
• 8 oz  (225 gr) whole milk ricotta
• 3 tablespoons of Parmesan cheese
• 3 oz (85 gr) of pancetta (or thin sliced bacon)
• 12 oz (225 gr) of penne pasta (or other shape)
• extra virgin olive oil
• salt and pepper

Preparation time: 25 minutes
Directions:

Step 1: Bring a large pot of salted water to a boil, and cook the penne pasta when boiling following the directions on the box.
In a large skillet, saute' the chopped onion in a few tablespoons of olive oil, over medium heat.

Step 2: Add the zucchini cut in small pieces. Saute' over medium-high flame for 7-10 minutes. Season with salt.

Step 3: Add the pancetta cut in strips and saute' for a couple of more minutes.

Step 4: In a bowl prepare the ricotta by mixing it with a pinch of salt, a sprinkle of pepper, the Parmesan cheese and about a 1/4 cup of hot water from the pot where the pasta is cooking. Mix and make it creamy.

Step 5: Drain the pasta and toss it in the skillet with the zucchini and the ricotta. Serve immediately. 

Buon appetito!

Gluten-Free Pear and Ricotta Cheesecake Tart with Almond Crust

This cheesecake tart combines sweet, ripe pears with delicate ricotta cheese over a buttery almond crust. 
Perfectly sweet. Intensely nutty. 

Is this a cheesecake? Or is it a tart? Call it as you like, this gluten-free dessert is simply delicious!
I made a similar recipe before for Valentine's day, do you remember? Heart shaped mini cakes with pears and ricotta cheese. I have been waiting for the chance to bake this dessert again. This time though, I made one whole cake. Sometimes it's nice to control portions by cooking cup size desserts. Other times, it's fun to bake big pies, and eat a whole, extra large slice. Without feeling any guilt ...yes! I did :-)
This cheesecake tart is gluten-free. It has a buttery crust made with almond flour. And there are no other ingredients containing wheat in the recipe. The filling is made only with ricotta (no cream cheese) infused with the nutty flavor of almond extract. On top, there are soft pear slices for a beautiful and fresh way to complete the tart.
Here is my video and step-by-step, simple recipe. Enjoy!

Ingredients: to make 11 inches pie
for the crust:

• 8 tablespoons (one stick, 110 gr ) of unsalted butter 
• 2 cups (200 gr) of almond meal
• 1/2 cup (100 gr) of sugar 
• pinch of salt

for the filling:

• 16 oz (450 gr) of ricotta cheese (whole milk)
• 4 eggs
• 1/4 cup (60 ml) of milk
• 2/3 cup (130 gr) sugar
• 1/2 teaspoon of almond extract
• 2 tablespoons (20 gr) corn starch
• 1 pinch of salt
• 1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears

Preparation time: about 90 minutes

Directions:

1. Preheat the oven to 350° F (175° C). Grease an 11 inch tart pan with the butter.

2. Melt the butter in the microwave for about 30 seconds (or on the stove in a double boiler). In a large bowl, combine the almond meal, the melted butter, sugar and salt. Mix well with a spoon.

3. Pour the mixture on the tart pan, and press it down using a spoon. Bake for 15 minutes.

4. In the meantime, prepare the filling: Combine all the ingredients (ricotta, eggs, milk, sugar, almond extract, corn starch and salt) in a bowl, and blend well.

5. Pour the filling on the tart crust.

6. Cut the pears in thin slices and decorate the top of the tart as shown in my picture.

7. Bake for 45 minutes or until the edges are golden and the middle is set. Wait for the tart to cool off, and refrigerate for at least an hour before removing from the pan, and serve.

Enjoy!