Normally, a casserole isn’t the first thing that comes to mind when you’re trying to think of a healthy yet filling meal. Casseroles are usually carb-laden and heavy… and yes, comforting and delicious too… but they’re not so good for the waistline. This cheesy Zucchini Ricotta Bake changes all of that.
Sliced summer squash is layered with a mixture of ricotta, eggs, mozzarella, and fresh basil and dill, and baked until bubbly and tender. It’s cheesy, but not heavy; the bright flavor of the fresh herbs and that classic ricotta texture keep things light. It’s gluten-free, low-carb, keto, meatless, and low glycemic, so it’s good for all kinds of diets. And yet it doesn’t taste like diet food at all!
The eggs and cheese give the dish a healthy dose of protein and the squash keeps things relatively low calorie but still rich in nutrients. But most importantly, it just tastes really GOOD. It’s food you want to eat. It doesn’t taste like a substitute or a consolation prize or a replacement. It’s a satisfying bake that’s full of flavor, and whether or not we’re looking for something light, it’s always in our recipe rotation. So, eat up!
Zucchini Ricotta Bake
Serves 4-6; 45 minutes
- 4 medium yellow and/or green summer squash, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, grated
- 1/2 cup fresh basil, finely chopped
- 1/2 cup fresh dill, finely chopped
- 3 large eggs
- 2 tablespoons olive oil
- 1-2 cloves garlic, minced
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 375°F and grease a 9x9-inch baking dish with nonstick spray.
- In a large skillet, heat olive oil over medium heat. Add squash and cook until barely begging to soften, stirring occasionally, about 3 minutes. Add garlic and cook one minute more. Season to taste with salt and pepper.
- In a medium bowl, mix together eggs and ricotta, then stir in half of the mozzarella cheese, the basil, dill, and salt and pepper.
- Layer half of the squash into the prepared baking dish, then spread evenly with half of the egg-cheese mixture. Top with the remaining squash, followed by another layer of the egg-cheese mixture. Top with remaining mozzarella cheese.
- Bake until bubbly and lightly browned, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!