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