Description
Enjoy layers of tender zucchini, creamy ricotta, and melty mozzarella baked to perfection—a delightful vegetarian dish that will impress family and friends.
Ingredients
Scale
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup ricotta cheese (whole milk)
- 1 cup shredded mozzarella cheese (part-skim)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice the Zucchini: Wash and slice the zucchinis into thin rounds.
- Prepare the Cheese Mixture: In a bowl, mix ricotta cheese with half of the shredded mozzarella, salt, pepper, and chopped basil until well combined.
- Layer the Ingredients: In the baking dish, start by layering zucchini slices, then spread a layer of the ricotta mixture over them. Repeat this process until all ingredients are used.
- Top It Off: Finish with remaining mozzarella and grated Parmesan on top. Drizzle with olive oil for added richness.
- Bake: Bake in the preheated oven for about 30-35 minutes or until bubbly and golden on top. Serve warm and enjoy!
Nutrition
- Serving Size: Approximately 200g
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: - For extra flavor, consider mixing in diced tomatoes or sautéed spinach. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F (175°C).