Zucchini Dutch Baby with Red Pepper Sauce

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zucchini dutch baby red pepper sauce
  • 4Servings


  • 2 cups grated zucchini
  • 2/3 cup half-and-half
  • 2/3 cup flour
  • 2 eggs
  • 1 teaspoon fresh thyme
  • 1 tablespoon plus 1/2 cup fresh ricotta
  • 1 tablespoon olive oil
  • 1 cup drained jarred roasted red peppers
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar


In bowl, whisk first 5 ingredients with 1/2 tsp. salt and 1 tbsp. ricotta for batter. In nonstick skillet, heat oil over high. Add batter, dollop with remaining ricotta and bake at 425 degrees until center is set and edges are browned, 20 minutes. In blender, puree remaining ingredients for sauce; season. Slice Dutch baby into wedges; serve with sauce.