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Zucchini and Ricotta Casserole Recipe

Zucchini and Ricotta Casserole Recipe

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Ingredients:

Serving

3 large zucchini, cut into bite-size pieces
4 cloves garlic, crushed
1/4 cup (packed) finely chopped fresh mint
2 tbsp olive oil
1/4 tsp smoked paprika
salt to taste
1 cup ricotta cheese , or as needed
1 pinch cayenne pepper, or more to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.66 Kcal (493 kJ)
Calories from fat	90.33 Kcal
		% Daily Value*
Total Fat	10.04g	15%
Cholesterol	20.91mg	7%
Sodium	35.1mg	1%
Potassium	90.81mg	2%
Total Carbs	2.21g	1%
Sugars	0.03g	0%
Dietary Fiber	0.16g	1%
Protein	4.89g	10%
Vitamin C	3.4mg	6%
Iron	0.1mg	1%
Calcium	90.5mg	9%

Amount Per 100 g
Calories	210.84 Kcal (883 kJ)
Calories from fat	161.86 Kcal
		% Daily Value*
Total Fat	17.98g	15%
Cholesterol	37.47mg	7%
Sodium	62.89mg	1%
Potassium	162.74mg	2%
Total Carbs	3.95g	1%
Sugars	0.06g	0%
Dietary Fiber	0.3g	1%
Protein	8.76g	10%
Vitamin C	6mg	6%
Iron	0.3mg	1%
Calcium	162.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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