Zucchini and Ricotta Casserole Tasty Recipes
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| Zucchini and Ricotta Casserole |
"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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- 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.
Notes :
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