Ricotta Ranch Zucchini Bake

A great keto side dish that is high in fat, low in carbs, and exploding with flavor. Recipe will yield 5 servings. Macros per serving: 342 calories, 19g protein, 27g fat, 4 1/2g net carbs.

Ingredients:

  • 4 Zucchinis, sliced into rounds
  • 1 Cup Cherry Tomatoes, halved
  • ½ pack Bacon (6oz), sliced and cooked
  • ½ cup Ricotta Cheese
  • ¼ cup Bacon Dripping
  • 3 Tbsp Parmesan Cheese, grated
  • 1 tbsp Parmesan with basil and oregano blend
  • ½ tbsp Onion Powder
  • ½ Tbsp Garlic Powder
  • ½ Tbsp Julio’s Seasoning (season-all)
  • Parsley flakes, salt, and pepper to garnish

Pre Heat your oven to 350. Slice up half a pack of bacon into 4-inch pieces and cook at a medium heat on your stove. Set aside and save your drippings in a small bowl for later.

Chop your zucchini into rounds and toss into a large mixing bowl.

Add your seasoning and fat: Parmesan blend, garlic and onion powder, Julio’s seasoning, bacon dripping and melted butter.

Mix all together to coat your zucchini

Add your halved cherry tomatoes.

Pour into an oven safe casserole or pie dish. Scoop out ½ cup of your ricotta cheese by the spoonful, spreading around your dish. Sprinkle 3 tbsp Parmesan over the top.

Cook for 35 minutes at 350. Once the timer goes off, switch to a high broil for 4 minutes. Garnish with parsley flakes, salt, and pepper, and you are ready to serve!

Boogie Tip: Carefully transfer your dish in sections onto a beautiful serving dish. Use plastic grippers or a kitchen towel to pick up the original dish and drizzle the bacon drippings over the plated dish. This will give your zucchini and ricotta a nice shiny glaze and added flavor.

Ingredients:

  • 4 Zucchinis, sliced into rounds
  • 1 Cup Cherry Tomatoes, halved
  • ½ pack Bacon (6oz), sliced and cooked
  • ½ cup Ricotta Cheese
  • ¼ cup Bacon Dripping
  • 3 Tbsp Parmesan Cheese, grated
  • 1 tbsp Parmesan with basil and oregano blend
  • ½ tbsp Onion Powder
  • ½ Tbsp Garlic Powder
  • ½ Tbsp Julio’s Seasoning (season-all)
  • Parsley flakes, salt, and pepper to garnish

Instructions:

  1. Pre-heat your oven to 350 degrees
  2. Slice up half a pack of bacon into 4-inch pieces and cook at a medium heat on your stove. Set aside and save your drippings in a small bowl for later.
  3. Chop your zucchini into rounds and toss into a large mixing bowl.
  4. Add your seasoning and fat: parmesan blend, garlic and onion powder, Julio’s seasoning, bacon dripping and melted butter. Mix all together to coat your zucchini and add your halved cherry tomatoes.
  5. Pour into an oven safe casserole or pie dish. Scoop out ½ cup of your ricotta cheese by the spoonful, spreading around your dish. Sprinkle 3 tbsp parmesan over the top.
  6. Cook for 35 minutes at 350. Once the timer goes off, switch to a high broil for 4 minutes. Garnish with parsley flakes, salt, and pepper, and you are ready to serve!

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