I made a plant-based ricotta cake and I had some almond ricotta left over. I also had 2 not too big zucchini and a handful of ham, so I quickly combined them. In 10 minutes the pudding was in the oven, and in no time we were eating this goodness for lunch. I added a slice of cake and a cup of coffee. A wonder!
Ingredients
For 2 servings
- 250 grams of almond ricotta
- 3 eggs
- 2 medium zucchini
- 100 grams of diced ham
- 1 tablespoon of nutritive yeast flakes
- 2 green onions
- Salt and pepper to taste
Recipe Method
Wash the zucchini and cut it into crosswise or lengthwise slices, according to preference. In a bowl, beat 2 eggs with ricotta, nutritive yeast flakes, finely chopped green onions, salt and pepper. Layer the zucchini slices, egg ricotta mixture and diced ham in a little pot, starting with the zucchini and ending with the zucchini. A total of 3 layers of zucchini and 2 each of ricotta and ham. Finally, beat the third egg with a little salt and pepper and pour it on top.
Put the pot in the oven at 180 degrees Celsius for 30-35 minutes or until it is lightly browned on top. If it still looks juicy, put the lid on and leave it for another 10-15 minutes.
Remove from the oven and let it slightly cool before slicing. If you have a single serving ceramic pot like mine, you can eat it right out of it.
