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Zucchini, Layered Bake

Recipe Introduction


From "Healthy Meals in Minutes", 1995





List of Ingredients



• 2 tsp vegetable oil
  
• 1 medium yellow onion, sliced (about 1 cup)
  
• 4 medium zucchini, sliced (about 8 cups)
  
• 1 container (16 oz) part-skim ricotta cheese
  
• 1 tsp dried basil
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/2 cup grated Parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat until hot 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. (Can be covered with plastic wrap and placed in refrigerator for 1 day in advance at this point, or cover tightly with foil and freeze for up to 3 months.) Bake until golden brown, about 40 minutes.
   
   






Final Comments


Serves 4

Other quick cooking summer squash such as yellow or patty-pan can be substituted for the zucchini.

Calories 285, sodium 650 mg, Fat 15 g, Cholesterol 45 mg