Zucchini Ricotta Chive Bread Recipes

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

ZUCCHINI RICOTTA CHIVE BREAD

Steps:

• In a large bowl, or the stand mixer bowl, combine the water, yeast, and honey. Stir and let stand 15 minutes or until the yeast is foamy.
• Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
• Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together.
• NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry.
• Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
• Scrape dough out onto a floured board. Let rest for 10 minutes.
• Form dough into a loaf and place in a greased 8½ x 4½ inch pan or 9 x 5 inch pan.
• Cover and let rise ½ - 1 hour.
• Preheat oven to 325 degrees. Score the top of the loaf.
• Bake for 50 - 75 minutes or until internal temperature reaches 190 degrees.
• Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.