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Zucchini Bake (Layered)




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/casseroles.msnw

List of Ingredients




2 teaspoons vegetable oil

1 medium onion, sliced (about 1 cup)

4 medium zucchini, sliced (about 8 cups)

1 (16-ounce) container part-skim ricotta cheese

1 teaspoon basil

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup grated Parmesan cheese


Recipe



1. Preheat oven to 350 degrees F. In a large nonstick skillet, heat oil over medium heat but not smoking. Add onion; cook, stirring constantly, until softened, about 10 minutes. Add zucchini; cook, stirring frequently, until tender, about 10 minutes longer.

2. In a medium bowl, combine ricotta, basil, salt, and pepper. Mix well.

3. In a 1-1/2 quart casserole, alternate layers of zucchini mixture and ricotta mixture. Top with Parmesan. Bake casserole until golden brown, about 40 minutes. Serve immediately.

Serves 4
Calories 285
Fat 15 g
Cholesterol 45 mg
Sodium 650 mg