Ricotta souffle

2 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
½ medium Zucchini; cut julienne
2 Carrots; cut julienne
¼ pounds Mushrooms; cut julienne
½ small Onion; cut julienne
¼ cup Basil; chopped
½ cup Bread crumbs
Salt & black pepper to taste
1 cup Ricotta cheese
1 Egg

Directions

Preheat the oven to 400øF. Heat the oil in a medium nonstick skillet. Add the zucchini, carrots, mushrooms and onion. Cover and cook over medium heat for 5 minutes. Meanwhile, mix the basil with the bread crumbs and add the salt and pepper.

Remove the vegetables to a bowl and mix with the ricotta cheese and the egg. Add salt and pepper. Spread in a thin layer in a 8x10-inch baking dish. Spread the bread crumbs on top. Bake for 15 minutes.

Nutritional Information per serving: 297 calories, 7g fat, 116mg cholesterol, 618mg sodium

** Dallas Morning News - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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