- Average
- Average budget
Ingredients
- 2 tsp vegetable oil
- 1 medium yellow onion, sliced
- 4 medium zucchini, sliced
- 1 container (16 oz) ricotta cheese
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350F. 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.
Step 2
In a medium bowl, combine ricotta cheese, basil, salt and pepper. Mix well.
Step 3
In a 1 1/2 quart casserole, alternate layers of zucchini with Parmesan. Bake casserole until golden brown, about 40 minutes. Serve immediately.
Prepare in advance
Prepare casserole as recipe directs but do not bake. Cover with plastic wrap and place in the refrigerator 1 day ahead. Bake as recipe directs. OR cover the unbaked casserole tightly with foil and freeze for up to 3 months. Defrost in the refrigerator and bake as directed.