KUYPERS CREATIVE / DEVELOPMENT RECIPE
Zucchini does a quick pan shift before eggs and ricotta take over. Lemon zest keeps this wedge of dinner bright.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 2 main-course servings
Estimated timing: Estimated 15 minutes preparation, 25 minutes cooking and 5 minutes standing; 45 minutes total. Untested estimate.
Ingredients
- 250 g zucchini, washed and sliced into 5 mm half-moons
- 4 large eggs, about 200 g without shells
- 100 g ricotta
- 1 tablespoon olive oil
- 1 teaspoon finely grated lemon zest
- 8 g fresh chives, washed and finely sliced
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
Method
Prepare the pan
Heat oven to 190 C / 375 F. Use a 20 cm oven-safe skillet rated for this temperature. Heat olive oil over medium heat on the stovetop.
Soften zucchini
Add zucchini and cook for 7-9 minutes, stirring, until softened and excess liquid has evaporated. Spread evenly in the skillet.
Add eggs
Whisk eggs with salt, pepper, lemon zest and chives. Pour over zucchini. Spoon the ricotta in small dollops evenly over the surface. Cook on medium-low for 2 minutes without stirring.
Bake and rest
Transfer skillet to oven and bake for 12-16 minutes until the center is set and reaches 71 C / 160 F on a food thermometer. If needed continue in 2-minute intervals. Handle the hot skillet with oven gloves. Stand for 5 minutes, then cut into four wedges and serve two per person. No salad or bread is included.
Allergens and handling
Contains eggs and milk. Check ricotta labels and cross-contact. No allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record skillet size and zucchini moisture.
- Verify center temperature and setting; record actual bake time.
