Zucchini Bake with Ricotta and Olives
Zucchini brings water, fiber, and lightness, while eggs and ricotta raise the protein value of the dish. Olives and a little cheese on top deepen the flavor without heavy sauces or excess carbohydrates. This bake works well both hot and cold, so it suits a keto lunch prepared for several meals.
Slice zucchini (500 g) into very thin strips. Whisk eggs (150 g) with ricotta (200 g), salt (6 g), black pepper (2 g), parsley (10 g), and dill (10 g) until you get a smooth filling.
Brush a baking dish with olive oil (20 g). Arrange part of the zucchini in a thin layer, then spread some of the egg mixture on top. Repeat the layers, adding olives (50 g) between several of them so the flavor is distributed through the whole bake.
Sprinkle mozzarella (50 g) over the top for a light crust. Bake at 190°C for about 1 hour, adjusting to your oven: the top should turn lightly golden and the center should be fully set.
Let the bake rest for 10 minutes after it comes out of the oven so it holds its shape better. Serve it warm or fully cooled; the flavor stays very good in both versions.
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