2 cups zucchini, unpeeled & grated 1 tsp salt 2 ½ cups part-skim ricotta cheese ½ cup shredded Parmesan cheese 2 shallots, chopped 2 cloves garlic, minced ¼ cup fresh herbs such as dill, rosemary, basil, etc Zest of one lemon 2 large eggs, well beaten 1/3 cup goat cheese, crumbled
Zucchini Ricotta Bake Nutrition per serving: 162 calories, 10g fat, 12g protein, 6g carbohydrate, 0g fiber, 484mg sodium Makes 8 servings
Drizzle of olive oil (optional)
1.
Preheat oven to 325 degrees F, racks in the middle. Coat a 7-inch springform pan with cooking spray.
2.
In a strainer, toss the shredded zucchini with salt and let sit for 10 minutes. Then, aggressively squeeze and press out as much moisture as you can. Set aside.
3. Combine ricotta, Parmesan, shallots, garlic, herbs, and lemon zest in a bowl. Stir in eggs and continue mixing until well combined. Stir in shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in oven and bake for 60 minutes. Sprinkle with goat cheese and return to oven for another 20-30 minutes or until the goat cheese is melted and the casserole barely jiggles in the center (it will set up more as it cools). 4.
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Serve warm or at room temp. Drizzle with olive oil, if desired.