ZUCCHINI AND RICOTTA CASSEROLE

Zucchini and Ricotta Casserole image

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!

Provided by Chef John

Categories Side Dish Vegetables Squash Zucchini

Time 50m

Yield 6

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 67.9 mg, Sugar 3 g