Spiralized Zucchini & Summer Squash Casserole

• porcje: 8 servings
• całkowity czas: 30 minutes

Składniki

1 cup whole-milk ricotta cheese

½ cup finely shredded Parmesan cheese

¼ cup chopped fresh basil

1 clove garlic, minced

½ teaspoon ground pepper, divided

2 medium summer squash

2 medium zucchini

2 tablespoons extra-virgin olive oil

½ teaspoon salt

Wskazówki

Position a rack in the top position of oven; preheat broiler to high.

Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.

Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.

Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.

Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Wartości Odżywcze

• Kalorie: 127 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 19 mg
• Sód: 263 mg
• Węglowodany Całkowite: 5 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 7 g