After months of eating zucchini, their bodies begin to shut down and they simply can’t stomach any more of the ubiquitous summer squash. Well, relief is now just a casserole dish away.
Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, your SZF can not only be controlled, it can be cured. For this to be fully effective, be sure to not cheat on the hot oven.
I know your oven smokes a little bit when set to 450 degrees F. (mostly because you only clean it like once a decade), but that’s the temperature needed to brown the edges of the zucchini and cheese, before the liquids begin to leak out.
This is meant to be a relatively quick and easy vegetable side, but as I ate it I couldn’t help but think what a great one-dish meal this would have made with the addition of some spicy sausages. Maybe scatter a few slices of chorizo or lamb Merguez sausage in there? How is that not going to be great? Anyway, I hope you give this delicious zucchini and ricotta casserole a try soon. Enjoy!
Ingredients:
3 or 4 firm large zucchini
2 or 3 tbsp olive oil
4 cloves crushed garlic
salt to taste
1/4 tsp smoked paprika
1/4 tsp smoked paprika
1/4 cup (packed) thinly sliced mint leaves
1 cup ricotta cheese, or as needed
