Zucchini and Ricotta Casserole recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

3 large zucchini, cut into bite-size pieces
4 cloves garlic, crushed
¼ cup (packed) finely chopped fresh mint
2 tablespoons olive oil
¼ teaspoon smoked paprika
salt to taste
1 cup ricotta cheese, or as needed
1 pinch cayenne pepper, or more to taste

Nutrition Info

125.9 calories
carbohydrate: 8.3 g
cholesterol: 12.7 mg
fat: 8.1 g
fiber: 1.9 g
protein: 6.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 67.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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