Casserole with Pumpkin, Zucchini, Mushrooms, Spinach and Ricotta
A casserole from Spoonsparrow featuring pumpkin, zucchini, mushrooms, spinach and ricotta is simple to prepare and tastes delicious.
Ingredients
- 200 g small mushrooms
- 1 tbsp butter
- Salt
- Pepper
- 500 g pumpkin flesh (e.g., muskmelon or butternut)
- 800 g zucchini (4 small zucchinis)
- 2 handfuls baby spinach
- 4 stems fresh oregano
- 800 g peeled canned tomatoes
- 300 g ricotta
Instructions
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1.
Clean the mushrooms. Heat butter in a pan and sauté the mushrooms over medium heat for 3–5 minutes. Season with salt and pepper, then remove from the pan.
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2.
Wash the pumpkin, dice the flesh, and parboil in salted water for 6–8 minutes. Drain and set aside.
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3.
Wash and trim the zucchini, cut lengthwise into quarters. Grill in a hot non‑stirring pan until grill marks appear.
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4.
Wash the spinach and shake dry. Wash oregano, shake dry, and pluck leaves from stems. Combine mushrooms, pumpkin, zucchini, spinach and oregano; season with salt and pepper and spread in a casserole dish.
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5.
Drain the canned tomatoes, reserving the juice. Pour the juice over the vegetables, chop the tomatoes and mix with ricotta, then distribute over the mixture. Bake in a preheated oven at 180 °C (160 °C fan‑forced) for about 25 minutes until cooked through.
