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Quick & Easy: An elegant ricotta souffle

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RICOTTA SOUFFLE

1 tsp. olive oil

½ medium zucchini, cut in julienne strips about 2 inches long and ½ inch thick (1 cup)

2 carrots, cut in julienne strips (1 cup)

¼ lb. mushrooms, cut in julienne strips (1½ cups)

½ small onion, cut in julienne strips (½ cup)

¼ cup plus 2 tbsp. chopped fresh basil

½ cup plain bread crumbs

Salt and freshly ground black pepper

1 cup nonfat ricotta cheese

1 whole egg

Olive oil spray

Preheat oven to 400 degrees. Heat oil in a medium-size, nonstick skillet. Add zucchini, carrots, mushrooms and onion, cover and cook over medium heat for 5 minutes. Meanwhile, mix ¼ cup chopped basil with breadcrumbs and add salt and pepper to taste.

Remove vegetables to a bowl and mix with ricotta cheese and egg. Add salt and pepper to taste. Spread in a thin layer in an 8-by-10-inch baking dish. Spread bread crumbs on top. Spray with olive oil spray. Bake 15 minutes. Sprinkle remaining 2 tablespoons chopped basil on top and serve.

Makes two servings.

Notes: Any vegetables can be used, including leftover cooked veggies. A good side dish is bruschetta, toasted baguette slices topped with chopped tomatoes.

— Linda Gassenheimer

McClatchy-Tribune News Service


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