RECIPE:
- 3 Medium Zucchinis
- 1 egg
- 1/2 cup low fat ricotta cheese
- 2 garlic cloves minced
- 1/4 cup diced red onion
- 2 tbs good quality olive oil
- 1/2 cup shredded parmesan (save 1/4 cup to top)
- 1/2 cup low fat mozzarella
- 1/4 cup fine wheat bran
- pinch of salt and pepper
✔️Directions:
(1) Preheat oven to 350F,
(2) In a small bowl, mix the egg, ricotta, garlic, red onion, olive oil, 1/4 cup of parmesan cheese, wheat bran, salt and pepper, mix thoroughly,
(3) Spiralize the zucchini using a spiralizer (if you don’t have a spiralizer, then you can just chop up your zucchini into small cubes),
(4) In a large bowl, add the zucchinis and the ricotta mixture,
(5) Add the zucchini ricotta mixture to a greased 8x8 baking dish (or a dish like I have pictured),
(6) Top the mixture with the remaining 1/4 cup of parmesan cheese and the mozzarella cheese,
(7) Bake for 30 minutes at 350F, then raise the temperature to 450F and bake for 5-7 minutes or until the cheese is bubbly and golden (this is great to make ahead and then before you serve it you can bake it at 450F for 5-7 minutes to melt the cheese right before you serve it)
Enjoy!
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