Spiralized Zucchini & Summer Squash Casserole
If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.
Cuisine: American
Recipe type: Appetizer
Ingredients
- 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
Instructions
- Position a rack in the top position of oven; preheat broiler to high.
- Combine ricotta, Parmesan, basil, garlic and ¼ 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 ¼ 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.
Spiralized Zucchini & Summer Squash Casserole
SPIRALIZED ZUCCHINI & SUMMER SQUASH CASSEROLE: http://spr.ly/618580N5P (via EatingWell)
Posted by Cooking Light on Wednesday, June 20, 2018