Zucchini, Tomato And Ricotta Bake - cooking recipe

Ingredients

5 None medium zucchini, roughly grated
1/2 tsp sea salt
3 cups ricotta, well drained
2 oz Parmesan, grated
3 None scallions, finely sliced
3 cloves garlic, chopped
3 tbsp dill, chopped
1.75 oz sun-dried tomatoes in oil, drained, chopped
1 1/2 None lemons, zested
3 None large eggs, beaten
8 None large cherry tomatoes, halved
1/4 cup extra virgin olive oil
4 sprigs flat-leaf parsley

Preparation

Preheat oven to 325\u00b0F. Grease a 10 inch pie dish.
Place zucchini and salt in a strainer and toss to combine. Place over a bowl and set aside for 10 mins to drain. Use hands to squeeze out as much liquid as possible.
Combine ricotta, Parmesan, scallion, garlic, dill, sun-dried tomato and 2/3 of the lemon zest in a large bowl. Add egg and mix until well combined. Stir in zucchini.
Spoon mixture into prepared dish. Top with cherry tomatoes and place on a baking sheet. Bake for 45-50 mins, until set.
Meanwhile, combine oil, parsley and remaining lemon zest in a small food processor. Season well and process until finely chopped. Cut ricotta bake into wedges, drizzle with parsley oil and serve.