Karen T’s Zucchini Ricotta Casserole
Posted by Solitary Dancer on May 23, 2006
Zucchini Ricotta Casserole
2 small zucchini squash, shredded
2 eggs, beaten
1 cup ricotta cheese
1/2 cup shredded cheddar cheese
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
Shred zucchini and sprinkle with the salt. Mix and let sit for 15 minutes. Press out moisture. Beat eggs, ricotta, cheddar, cream and seasonings. Stir in zucchini.
Preheat oven to 375 degrees. Pour mixture into small casserole dish sprayed with cooking spray. Bake for 30-35 minutes or until center is almost set (I baked for 35).
4 servings:
Carb 6 gm
Fiber 1 gm
Protein 15 gm
