Zucchini Ricotta Casserole Recipe
Top with the remaining squash followed by another layer of the egg cheese mixture.
Zucchini ricotta casserole recipe. In a medium bowl mix together eggs and ricotta then stir in half of the mozzarella cheese the basil dill and salt and pepper. Mix ricotta cheese oregano chives garlic powder salt and pepper. Drop dollops of ricotta cheese atop zucchini mixture.
Garlic cloves minced crushed tomatoes. Cook time 25 mins. Preheat oven to 450 degrees f 230 degrees c.
Cover and steam for 5 6 minutes or until just tender. Season with cayenne pepper. In a large bowl combine ricotta egg substitute 3 tablespoons bread crumbs 3 tablespoons parmesan parsley oregano basil and pepper.
Prep time 15 mins. Layer half of the squash into the prepared baking dish then spread evenly with half of the egg cheese mixture. Peel the garlic and mince.
I use zucchini to bake desserts to make soups salads risotto pasta pastry cream etc etc the options are endless. A simple vegetable dish that highlights the summer flavors and lightness. Sea salt and freshly ground black pepper.
Cut zucchini lengthwise into 1 4 in. One of my favorite dishes made with zucchini is this savory zucchini casserole with zucchini eggs ricotta cheese hard cheese and oatmeal. Place in a basket over 1 in.