Photo: Mike Kenneally
Zucchini and Ricotta Casserole
8 ingredients
20 min + 30 min
6 servings
openrecipes
See how to make a simple roasted zucchini casserole.
Estimated Nutrition (whole recipe, rough)
321
Calories
12g
Protein
24g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large zucchini, cut into bite-size pieces
- 4 cloves garlic, crushed
- 1/4 cup (packed) finely chopped fresh mint
- 2 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- salt to taste
- 1 cup ricotta cheese, or as needed
- 1 pinch cayenne pepper, or more to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes