Avocado Egg Salad with Tomato and Herbs

Lunch · Salads

Avocado Egg Salad with Tomato and Herbs

Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
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Prep20 minutes
Chilling1 hour
Total1 hour 20 minutes
Serves6 servings

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About this recipe.

Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Mayonnaise
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt
  • 1/4 tsp Hot pepper sauce
  • 2 Avocado (Peeled, pitted, and chopped)
  • 1 cup Tomatoes (chopped; drain excess juice)
  • 1/2 cup Red onion (Chopped)
  • 6 large hard-boiled eggs (peeled, fully cooked and chilled, then chopped)
  • 1/4 cup Parsley (fresh, chopped; or use cilantro)
  • 2 cups baby spinach (washed and dried, for serving)

Start with chilled eggs

Have the hard-boiled eggs ready before you begin. Fold the avocado into the dressing gently so it keeps some texture, and drain the tomato to keep the salad from becoming watery.

Make it a light lunch

Serve over baby spinach, or use the salad as a sandwich filling if you prefer. Bread is an optional serving suggestion and is not included in the recipe quantities. Enjoy the salad the same day for the best color.

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The cooking plan

How to make Avocado Egg Salad with Tomato and Herbs.

  1. Start with fully cooked, peeled and chilled hard-boiled eggs. Chop the eggs, tomato, onion and parsley. Drain excess juice from the chopped tomato. Wash and dry the spinach for serving.

  2. Whisk together the mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl.

  3. Cut the avocados into bite-size pieces just before mixing. Gently fold the avocado, eggs, tomato, onion and parsley into the dressing, leaving some texture rather than mashing everything.

  4. Cover and refrigerate at 40°F or below for 1 hour. Taste and adjust seasoning before serving. Keep refrigerated until you are ready to eat.

  5. Divide the spinach among six plates or bowls and spoon the salad over it. Serve the same day for the best avocado color and texture.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Avocado Egg Salad with Tomato and Herbs

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Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

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Ingredients
  

  • 2 tbsp Mayonnaise
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • ½ tsp Salt
  •  
    ¼ tsp Hot pepper sauce
  • 2 Avocado Peeled, pitted, and chopped
  • 1 cup Tomatoes chopped; drain excess juice
  • ½ cup Red onion Chopped
  •  
    6 large hard-boiled eggs peeled, fully cooked and chilled, then chopped
  • ¼ cup Parsley fresh, chopped; or use cilantro
  • 2 cups baby spinach washed and dried, for serving

Equipment

1 Mixing bowl

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Start with fully cooked, peeled and chilled hard-boiled eggs. Chop the eggs, tomato, onion and parsley. Drain excess juice from the chopped tomato. Wash and dry the spinach for serving.
  2. Whisk together the mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl.
  3. Cut the avocados into bite-size pieces just before mixing. Gently fold the avocado, eggs, tomato, onion and parsley into the dressing, leaving some texture rather than mashing everything.
  4. Cover and refrigerate at 40°F or below for 1 hour. Taste and adjust seasoning before serving. Keep refrigerated until you are ready to eat.
  5. Divide the spinach among six plates or bowls and spoon the salad over it. Serve the same day for the best avocado color and texture.

Nutrition

Serving: 5ozCalories: 221kcalCarbohydrates: 9gProtein: 7gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 168mgSodium: 300mgPotassium: 489mgFiber: 5gSugar: 2gVitamin A: 803IUVitamin C: 16mgCalcium: 47mgIron: 1mg

Notes

Timing: Uses eggs that are already hard-boiled and chilled. Boiling and cooling eggs from raw is not included in the preparation time.
Herbs: Cilantro can replace the parsley if you prefer. Lemon slows avocado browning but does not prevent it completely.
Storage: Keep covered at 40°F or below and use within 1 day for best quality. Do not leave out for more than 2 hours, or 1 hour above 90°F. Contains egg and milk; check condiment labels.

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Beef, Spinach and Ricotta Ravioli Filling

The Broken Scale

Beef, Spinach and Ricotta Ravioli Filling

A savory beef and ricotta filling with spinach, Parmesan, and parsley for homemade ravioli or stuffed pasta. This recipe makes the filling only; pasta dough and assembly are separate.
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Prep
20 minutes
Cook
15 minutes
Chilling
30 minutes
Total
1 hour 5 minutes
Serves
1 batch

Bring it to the table

About this recipe.

A savory beef and ricotta filling with spinach, Parmesan, and parsley for homemade ravioli or stuffed pasta. This recipe makes the filling only; pasta dough and assembly are separate.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lbs Ground Beef (80/20 preferred )
  • 1 Tbsp Olive oil
  • 2 Tsp Butter (Unsalted )
  • 10 Oz Spinach (frozen chopped, thawed and squeezed very dry)
  • 2 Lbs Ricotta Cheese
  • 2 Large Egg
  • 2 Tbsp Parsley (Chopped )
  • 1/2 Cups Parmesan Cheese (Grated)
  • Garlic Powder (To taste)
  • Salt (To Taste)
  • Black Pepper (To taste)
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A filling, ready for your pasta project

This recipe prepares the beef, spinach, and ricotta mixture only. It does not include dough, rolling, sealing, or the yield of finished ravioli. Follow your chosen pasta recipe for those steps.

Keep moisture under control

Squeeze the thawed spinach firmly and drain watery ricotta. Cool the cooked beef before combining it with the cheese and eggs, then chill the mixture before filling pasta.

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The cooking plan

How to make Beef, Spinach and Ricotta Ravioli Filling.

  1. Thaw the spinach completely and squeeze very dry in a clean towel. Drain the ricotta if watery.

  2. Heat the olive oil and butter in a skillet. Cook the ground beef, breaking it up finely, until it reaches 160°F. Stir in the spinach and season with garlic powder, salt, and pepper. Drain excess liquid and let the mixture cool.

  3. Pulse the cooled meat mixture briefly in a food processor for a finer filling, if desired. Mix the ricotta, eggs, parsley, and Parmesan in a bowl, then fold in the meat and spinach.

  4. Cover and refrigerate for at least 30 minutes before filling pasta. Use in your ravioli recipe, cooking the filled pasta until its center reaches 165°F.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef, Spinach and Ricotta Ravioli Filling

No ratings yet
A savory beef and ricotta filling with spinach, Parmesan, and parsley for homemade ravioli or stuffed pasta. This recipe makes the filling only; pasta dough and assembly are separate.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 1 batch
Course: Recipe Component
Cuisine: Italian
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Lbs Ground Beef 80/20 preferred
  • 1 Tbsp Olive oil
  • 2 Tsp Butter Unsalted
  • 10 Oz Spinach frozen chopped, thawed and squeezed very dry
  •  
    2 Lbs Ricotta Cheese
  • 2 Large Egg
  • 2 Tbsp Parsley Chopped
  • ½ Cups Parmesan Cheese Grated
  • Garlic Powder To taste
  • Salt To Taste
  • Black Pepper To taste

Equipment

1 Non-Stick Skillet
1 Mixing Bowls (Set)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Thaw the spinach completely and squeeze very dry in a clean towel. Drain the ricotta if watery.
  2. Heat the olive oil and butter in a skillet. Cook the ground beef, breaking it up finely, until it reaches 160°F. Stir in the spinach and season with garlic powder, salt, and pepper. Drain excess liquid and let the mixture cool.
  3. Pulse the cooled meat mixture briefly in a food processor for a finer filling, if desired. Mix the ricotta, eggs, parsley, and Parmesan in a bowl, then fold in the meat and spinach.
  4. Cover and refrigerate for at least 30 minutes before filling pasta. Use in your ravioli recipe, cooking the filled pasta until its center reaches 165°F.

Notes

Makes 1 batch of filling. The number of ravioli depends on their size and how much filling you use; this is not a recipe for finished pasta. Chilling time is additional and included in the total. The filling contains raw egg and must be cooked after the pasta is filled; do not taste it raw. Refrigerate promptly and use within 1 day. Contains milk and egg; finished wheat pasta also contains wheat. Adapted from Marisa Franca’s Spinach Ricotta Beef Ravioli Filling at All Our Way.

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Chicken Matzo Ball Soup with Dill

Dinner · Soup

Chicken Matzo Ball Soup with Dill

Homemade chicken broth, tender vegetables, and matzo balls make a comforting soup finished with fresh dill.
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Prep
20 minutes
Cook
1 hour 55 minutes
Total
2 hours 15 minutes
Serves
8 servings

Bring it to the table

About this recipe.

Homemade chicken broth, tender vegetables, and matzo balls make a comforting soup finished with fresh dill.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

For the chicken soup

  • 2 tbsp Extra virgin olive oil
  • 1 lg Yellow Onion (Quartered)
  • 2 lg Carrots (cut into 3-4 inch pieces)
  • 4 stalks Celery (cut into 3-4 inch pieces)
  • 1 lg Turnip (Quartered)
  • 1 Whole chicken (2½–3 lb, giblets removed)
  • 6 cups Chicken broth
  • 4 sprigs Dill (fresh, plus a little chopped dill for serving, optional)
  • 4 sprigs Parsley (Flat leaf)
  • Water (enough to just cover the chicken)

To taste for the soup

  • Kosher Salt
  • Ground black pepper

For the Matzo Balls

  • 4 lg Egg
  • ½ cup Chicken fat (schmaltz, melted and cooled)
  • ½ cup Seltzer
  • 1 cup Matzo meal
  • 1 tsp Kosher Salt
  • 1 pinch Ground black pepper
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Plan the soup and matzo balls together

Start the broth, then mix and chill the matzo ball dough while the chicken simmers. The chill is part of the workflow and gives the mixture time to hydrate.

Shape gently and check the center

Wet your hands and roll the balls lightly rather than compressing them. Cook in a covered pot at a gentle simmer, and cut one open to check that the center is cooked through.

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The cooking plan

How to make Chicken Matzo Ball Soup with Dill.

  1. Warm the olive oil in a large stockpot over medium heat. Add the quartered onion, carrots, celery, and turnip and stir for 2–3 minutes. Add the chicken, broth, dill sprigs, parsley sprigs, and enough cold water to just cover the chicken.

  2. Bring to a gentle simmer and skim foam from the surface. Partially cover and simmer for about 1½ hours, until the thickest part of the chicken reaches 165°F away from bone and the meat is tender. Add a little hot water if needed to keep the chicken mostly covered.

  3. Meanwhile, beat the eggs in a bowl. Stir in the melted, cooled chicken fat, seltzer, matzo meal, measured salt, and a pinch of pepper until combined. Cover and refrigerate for 1 hour while the broth cooks.

  4. Bring a separate large pot of lightly salted water to a simmer. With wet hands, gently form the chilled mixture into small balls about 1 inch across, without packing tightly. Add them to the water, cover, and simmer gently for 30–40 minutes, until expanded and cooked through with no wet center.

  5. Lift the chicken from the stockpot onto a clean board. Strain the broth into a clean pot, reserving the carrots, celery, and turnip. Discard the spent herb stems and onion. Remove the chicken skin and bones and shred the meat; cut the reserved vegetables into bite-size pieces.

  6. Return the chicken and vegetables to the broth and heat through. Add cooked matzo balls with a slotted spoon and finish with chopped fresh dill if desired. Taste before adding additional salt or pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Matzo Ball Soup with Dill

No ratings yet
Homemade chicken broth, tender vegetables, and matzo balls make a comforting soup finished with fresh dill.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Jewish-American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the chicken soup
  • 2 tbsp Extra virgin olive oil
  • 1 lg Yellow Onion Quartered
  • 2 lg Carrots cut into 3-4 inch pieces
  • 4 stalks Celery cut into 3-4 inch pieces
  •  
    1 lg Turnip Quartered
  • 1 Whole chicken 2½–3 lb, giblets removed
  • 6 cups Chicken broth
  •  
    4 sprigs Dill fresh, plus a little chopped dill for serving, optional
  • 4 sprigs Parsley Flat leaf
  • Water enough to just cover the chicken
To taste for the soup
  • Kosher Salt
  • Ground black pepper
For the Matzo Balls
  • 4 lg Egg
  •  
    ½ cup Chicken fat schmaltz, melted and cooled
  •  
    ½ cup Seltzer
  •  
    1 cup Matzo meal
  • 1 tsp Kosher Salt
  • 1 pinch Ground black pepper

Equipment

1 Large pot (plus a second pot for the matzo balls)
1 Fine Mesh Strainer
1 Mixing Bowls (Set)
1 Meat Thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the olive oil in a large stockpot over medium heat. Add the quartered onion, carrots, celery, and turnip and stir for 2–3 minutes. Add the chicken, broth, dill sprigs, parsley sprigs, and enough cold water to just cover the chicken.
  2. Bring to a gentle simmer and skim foam from the surface. Partially cover and simmer for about 1½ hours, until the thickest part of the chicken reaches 165°F away from bone and the meat is tender. Add a little hot water if needed to keep the chicken mostly covered.
  3. Meanwhile, beat the eggs in a bowl. Stir in the melted, cooled chicken fat, seltzer, matzo meal, measured salt, and a pinch of pepper until combined. Cover and refrigerate for 1 hour while the broth cooks.
  4. Bring a separate large pot of lightly salted water to a simmer. With wet hands, gently form the chilled mixture into small balls about 1 inch across, without packing tightly. Add them to the water, cover, and simmer gently for 30–40 minutes, until expanded and cooked through with no wet center.
  5. Lift the chicken from the stockpot onto a clean board. Strain the broth into a clean pot, reserving the carrots, celery, and turnip. Discard the spent herb stems and onion. Remove the chicken skin and bones and shred the meat; cut the reserved vegetables into bite-size pieces.
  6. Return the chicken and vegetables to the broth and heat through. Add cooked matzo balls with a slotted spoon and finish with chopped fresh dill if desired. Taste before adding additional salt or pepper.

Nutrition

Serving: 8ozCalories: 143kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 893mgPotassium: 256mgFiber: 2gSugar: 4gVitamin A: 2623IUVitamin C: 11mgCalcium: 46mgIron: 1mg

Notes

Makes about 8 generous soup servings; the matzo ball count varies with size. The matzo mixture chills while the broth simmers, so its 1-hour chill is included in the total time. Use plain matzo meal, not matzo ball mix. Contains egg and wheat. For Passover, use ingredients certified for your observance; this recipe is not a certification. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Delish’s Matzo Ball Soup.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Garlic Parmesan Roasted Carrots

American Cuisine · Side Dishes

Garlic Parmesan Roasted Carrots

Roasted carrots get a savory Parmesan finish, then a squeeze of lemon and fresh parsley just before serving.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 Servings

Bring it to the table

About this recipe.

Roasted carrots get a savory Parmesan finish, then a squeeze of lemon and fresh parsley just before serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lb Carrots
  • 3 cloves Garlic (Fine mince.)
  • 2 tbsp Extra virgin olive oil
  • ¾ cup Parmesan Cheese
  • 1 tsp Kosher Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Lemon juice (Fresh is preferred.)
  • 2 tbsp Parsley (Fresh and chopped fine.)
Jump to Recipe

Cut for even cooking

Split thick carrot ends so the pieces are similar in size. They should sit in one layer on the pan, with room for hot air to circulate around them.

Add the garlic toward the end

Carrots need longer in the oven than minced garlic. Adding the garlic and Parmesan for the final roasting period keeps their flavor from turning bitter.

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The cooking plan

How to make Garlic Parmesan Roasted Carrots.

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Scrub or peel the carrots, then cut into roughly ½-inch-thick sticks, splitting thick ends so the pieces cook evenly.

  2. Toss the carrots with the olive oil, kosher salt, and pepper. Spread in a single layer and roast for about 20 minutes, turning once.

  3. Scatter the minced garlic and Parmesan over the carrots and toss carefully. Roast for another 5–10 minutes, until the carrots are tender and the cheese is golden. Watch closely so the garlic does not burn.

  4. Transfer to a serving dish and finish with the lemon juice and chopped parsley. Taste before adding any extra salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Parmesan Roasted Carrots

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Roasted carrots get a savory Parmesan finish, then a squeeze of lemon and fresh parsley just before serving.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 lb Carrots
  • 3 cloves Garlic Fine mince.
  • 2 tbsp Extra virgin olive oil
  • ¾ cup Parmesan Cheese
  • 1 tsp Kosher Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Lemon juice Fresh is preferred.
  • 2 tbsp Parsley Fresh and chopped fine.

Equipment

1 Baking sheet

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Scrub or peel the carrots, then cut into roughly ½-inch-thick sticks, splitting thick ends so the pieces cook evenly.
  2. Toss the carrots with the olive oil, kosher salt, and pepper. Spread in a single layer and roast for about 20 minutes, turning once.
  3. Scatter the minced garlic and Parmesan over the carrots and toss carefully. Roast for another 5–10 minutes, until the carrots are tender and the cheese is golden. Watch closely so the garlic does not burn.
  4. Transfer to a serving dish and finish with the lemon juice and chopped parsley. Taste before adding any extra salt.

Nutrition

Serving: 12ozCalories: 161kcalCarbohydrates: 17gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 715mgPotassium: 530mgFiber: 4gSugar: 7gVitamin A: 25483IUVitamin C: 13mgCalcium: 169mgIron: 1mg

Notes

Makes 6 side portions. Roasting time depends on carrot thickness; a fork should slide in easily. Parmesan adds salt, so use less added salt if desired. Contains milk. For a vegetarian version, choose vegetarian-rennet Parmesan. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cauliflower Crust Pizza with Tomatoes and Basil

Dinner · Italian-American Cuisine

Cauliflower Crust Pizza with Tomatoes and Basil

A cauliflower, egg, and cheese crust holds marinara, tomatoes, and more melted cheese, finished with fresh basil and a drizzle of balsamic glaze.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
40 minutes
Cooling and resting
15 minutes
Total
1 hour 15 minutes
Serves
6 slices

Bring it to the table

About this recipe.

A cauliflower, egg, and cheese crust holds marinara, tomatoes, and more melted cheese, finished with fresh basil and a drizzle of balsamic glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lg Cauliflower head
  • 1 lg Egg
  • 2 cups Mozzarella (shredded, divided)
  • ½ cup Parmesan cheese (grated, divided)
  • ½ tsp Kosher Salt
  • ¼ cup Marinara sauce (Or pizza sauce · Make our marinara sauce)
  • 2 cloves Garlic (Minced)
  • 1 cup Cherry tomatoes (Or grape tomatoes, halved)

For Service

Jump to Recipe

The crust starts with a good squeeze

Cooked cauliflower holds a surprising amount of water. Cool it enough to handle safely, wrap it in a clean towel, and squeeze firmly before adding the egg and cheeses.

Finish with the right sauces

Use our marinara for the base and a little balsamic glaze to finish. This recipe makes one pizza, cut into six slices.

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The cooking plan

How to make Cauliflower Crust Pizza with Tomatoes and Basil.

  1. Heat the oven to 425°F. Steam the cauliflower florets over simmering water for 4–5 minutes, until just tender. Cool until safe to handle, then pulse in a food processor until finely grated. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.

  2. Mix the drained cauliflower with the egg, 1 cup mozzarella, ¼ cup Parmesan, and the salt. Press firmly onto a parchment-lined baking sheet to form a 10–12-inch crust about ¼ inch thick.

  3. Bake for 20–25 minutes, until the surface is dry and the edges are golden. Spread with marinara, then add the remaining mozzarella and Parmesan, garlic, and halved tomatoes.

  4. Bake for about 10 more minutes, until the cheese melts and the edges crisp. Rest for 5 minutes, then add the fresh basil and balsamic glaze. Cut into six slices and serve with a spatula.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cauliflower Crust Pizza with Tomatoes and Basil

No ratings yet
A cauliflower, egg, and cheese crust holds marinara, tomatoes, and more melted cheese, finished with fresh basil and a drizzle of balsamic glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling and resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lg Cauliflower head
  • 1 lg Egg
  •  
    2 cups Mozzarella shredded, divided
  • ½ cup Parmesan cheese grated, divided
  • ½ tsp Kosher Salt
  • ¼ cup Marinara sauce Or pizza sauce · Make our marinara sauce
  • 2 cloves Garlic Minced
  • 1 cup Cherry tomatoes Or grape tomatoes, halved
For Service

Equipment

1 Food processor
1 Baking sheet

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Steam the cauliflower florets over simmering water for 4–5 minutes, until just tender. Cool until safe to handle, then pulse in a food processor until finely grated. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Mix the drained cauliflower with the egg, 1 cup mozzarella, ¼ cup Parmesan, and the salt. Press firmly onto a parchment-lined baking sheet to form a 10–12-inch crust about ¼ inch thick.
  3. Bake for 20–25 minutes, until the surface is dry and the edges are golden. Spread with marinara, then add the remaining mozzarella and Parmesan, garlic, and halved tomatoes.
  4. Bake for about 10 more minutes, until the cheese melts and the edges crisp. Rest for 5 minutes, then add the fresh basil and balsamic glaze. Cut into six slices and serve with a spatula.

Nutrition

Serving: 12ozCalories: 203kcalCarbohydrates: 11gProtein: 16gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 62mgSodium: 896mgPotassium: 576mgFiber: 3gSugar: 5gVitamin A: 581IUVitamin C: 75mgCalcium: 409mgIron: 1mg

Notes

Makes one pizza cut into 6 slices; allow 2–3 slices per main-course serving. Cooling and resting take about 15 additional minutes. Squeezing out water is essential; a wet cauliflower mixture will not form a firm crust. Contains egg and milk. Recipe adapted from Delish’s Cauliflower Pizza Crust.

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Zucchini Lasagna with Ricotta

Dinner · Italian-American Cuisine

Zucchini Lasagna with Ricotta

Roasted zucchini slices take the place of pasta sheets in a layered bake with ricotta, marinara, mozzarella, and Parmesan.
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Prep
25 minutes
Cook
55 minutes
Resting
10 minutes
Total
1 hour 30 minutes
Serves
10 People

Bring it to the table

About this recipe.

Roasted zucchini slices take the place of pasta sheets in a layered bake with ricotta, marinara, mozzarella, and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups Ricotta cheese
  • 1 cup Parmesan cheese (Grated)
  • 2 lg Egg
  • 1 tsp Kosher Salt
  • 1 tsp Black pepper
  • 1 ½ cups Marinara sauce (Make our marinara sauce)
  • 3 lg Zucchinis
  • 3 cups Mozzarella cheese (Shredded)

For Service

  • 1 tbsp Parmesan Cheese
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Take moisture out first

Roasting the zucchini before assembly helps keep the layers distinct. Drain watery ricotta as well, then give the baked lasagna its resting time before slicing.

Choose your marinara

Use a thick prepared sauce or make our marinara sauce. The recipe includes the quantity you need for the layers.

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The cooking plan

How to make Zucchini Lasagna with Ricotta.

  1. Heat the oven to 425°F and line two baking sheets with parchment. Slice the zucchini lengthwise about ⅛ inch thick. Sprinkle with ½ teaspoon of the salt, let stand for 10 minutes, and pat thoroughly dry. Arrange in a single layer and roast for 12–15 minutes, until flexible and excess moisture has evaporated. Reduce the oven to 375°F.

  2. Mix the ricotta, 1 cup grated Parmesan, eggs, remaining ½ teaspoon salt, and pepper in a bowl. Reserve 1 cup mozzarella for the top.

  3. Spread ½ cup marinara over the bottom of a 9-by-13-inch baking dish. Add a third of the zucchini, half the ricotta mixture, and 1 cup mozzarella. Repeat with another third of the zucchini, ½ cup marinara, the remaining ricotta mixture, and 1 cup mozzarella. Finish with the remaining zucchini, ½ cup marinara, and reserved mozzarella.

  4. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until bubbling and the center reaches 160°F. If the cheese browns too quickly, replace the foil loosely.

  5. Rest for 10 minutes before cutting. Finish with the extra tablespoon Parmesan and serve with a spatula.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Zucchini Lasagna with Ricotta

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Roasted zucchini slices take the place of pasta sheets in a layered bake with ricotta, marinara, mozzarella, and Parmesan.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 People
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Nutrition Notes

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Ingredients
  

  •  
    2 cups Ricotta cheese
  • 1 cup Parmesan cheese Grated
  • 2 lg Egg
  • 1 tsp Kosher Salt
  • 1 tsp Black pepper
  • 1 ½ cups Marinara sauce Make our marinara sauce
  •  
    3 lg Zucchini
  •  
    3 cups Mozzarella cheese Shredded
For Service
  • 1 tbsp Parmesan Cheese

Equipment

1 9 X 13 Baking Dish
1 Mixing Bowls (Set)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F and line two baking sheets with parchment. Slice the zucchini lengthwise about ⅛ inch thick. Sprinkle with ½ teaspoon of the salt, let stand for 10 minutes, and pat thoroughly dry. Arrange in a single layer and roast for 12–15 minutes, until flexible and excess moisture has evaporated. Reduce the oven to 375°F.
  2. Mix the ricotta, 1 cup grated Parmesan, eggs, remaining ½ teaspoon salt, and pepper in a bowl. Reserve 1 cup mozzarella for the top.
  3. Spread ½ cup marinara over the bottom of a 9-by-13-inch baking dish. Add a third of the zucchini, half the ricotta mixture, and 1 cup mozzarella. Repeat with another third of the zucchini, ½ cup marinara, the remaining ricotta mixture, and 1 cup mozzarella. Finish with the remaining zucchini, ½ cup marinara, and reserved mozzarella.
  4. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until bubbling and the center reaches 160°F. If the cheese browns too quickly, replace the foil loosely.
  5. Rest for 10 minutes before cutting. Finish with the extra tablespoon Parmesan and serve with a spatula.

Nutrition

Serving: 12ozCalories: 269kcalCarbohydrates: 8gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 92mgSodium: 1110mgPotassium: 479mgFiber: 2gSugar: 5gVitamin A: 919IUVitamin C: 20mgCalcium: 490mgIron: 1mg

Notes

Makes 10 smaller portions or about 6 main-course servings. Roasting and blotting the zucchini help prevent a watery bake. Use thick ricotta, draining it first if watery. Contains egg and milk. For a vegetarian version, choose cheeses made with vegetarian rennet. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.