Ultimate 45-Minute Spinach Ricotta Keto Bake with Zucchini!
A delicious low-carb dish combining spinach, ricotta, and zucchini for a keto-friendly meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 medium zucchinis, sliced
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix spinach, ricotta, Parmesan, egg, garlic, salt, and pepper.
- Layer zucchini slices in a baking dish.
- Spread the spinach-ricotta mixture over the zucchini.
- Drizzle with olive oil.
- Bake for 25-30 minutes until golden.
- Let cool slightly before serving.
Notes
- Use full-fat ricotta for best texture.
- Can be stored in the fridge for up to 3 days.
- Add red pepper flakes for extra spice.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Find it online: https://dawiy.com/spinach-ricotta-keto-bake-with-zucchini/