recipe: Zucchini And Ricotta Casserole

Zucchini And Ricotta Casserole

(2 reviews)

Zucchini And Ricotta Casserole

Prep Time: 50 m
Calories: 126 kcal

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Categories / Side Dish / Vegetables / Squash / Zucchini

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

Preheat oven to 450 degrees F (230 degrees C).
Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

3.5 average vote / 2 people vote.

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