Zucchini and Ricotta Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite! Ingredients:
3 large zucchini, cut into bite-size pieces |
4 cloves garlic, crushed |
1/4 cup (packed) finely chopped fresh mint |
2 tablespoons olive oil |
1/4 teaspoon smoked paprika |
salt to taste |
1 cup ricotta cheese, or as needed |
1 pinch cayenne pepper, or more to taste |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
3. Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
4. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.
|
|