Baked Zucchini and Ricotta Casserole for the Sharing Bowl

Baked Zucchini and Ricotta Casserole for the Sharing Bowl keeps the shopping list focused on zucchini firm, olive oil, and garlic crushed. It serves 8 people.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 zucchini firm
• 3 tablespoons olive oil
• 4 cloves garlic crushed
• salt to taste, I used 2 large pinches
• ¼ teaspoon smoked paprika
• ¼ cup mint leaves thinly sliced and packed [seriously, pack it in]
• 1 cup ricotta cheese
• cayenne to taste

How the cooking goes

1. Pre-heat oven to 450F.
2. Cut off the top and bottom of the zucchini, slice it in half lengthwise, then then cut each half into triangles. Toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish.
3. Spoon on dollops of ricotta so that about half of the zucchini is covered. Sprinkle cayenne over the top of the ricotta and zucchini. You used two small pinches.
4. Bake in pre-heated oven for 30 minutes. You kept it in there a little longer because you wanted the cheese to brown more but the bottom zucchini over cooked. Not tragically, but just enough to know that you should have removed it earlier.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Vegetarian, open Vegetable Lasagna with a Clear Method and Vegan Chili for the Home Table.