Zucchini, Tomato And Ricotta Bake

• 5 medium zucchini roughly grated
• 1/2 teaspoon sea salt
• 3 cups ricotta well drained
• 2 ounces Parmesan grated
• 3 scallions finely sliced
• 3 cloves garlic chopped
• 3 tablespoons dill chopped
• 1 3/4 ounces sun-dried tomatoes in oil drained, chopped
• 1 1/2 lemons zested
• 3 large eggs beaten
• 8 cherry tomatoes large, halved
• 1/4 cup extra virgin olive oil
• 4 sprigs flat leaf parsley

1. Preheat oven to 325u0b0F. Grease a 10 inch pie dish.
2. 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.
3. 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.
4. Spoon mixture into prepared dish. Top with cherry tomatoes and place on a baking sheet. Bake for 45-50 mins, until set.
5. 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.

zucchini, salt, ricotta well, parmesan grated, scallions, garlic, dill, tomatoes, lemons, eggs, tomatoes, extra virgin olive oil, flat leaf parsley

Taken from www.yummly.com/recipe/Zucchini_-Tomato-and-Ricotta-Bake-1400139 (may not work)