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. Source: EatingWell Magazine, July/August 2017
Ingredients
Directions
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Position a rack in the top position of oven; preheat broiler to high.
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Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
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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.
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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.
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Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.
Tips
Equipment: Spiral vegetable slicer, broiler-safe baking dish
Nutrition Facts
1/2 vegetable,1/2 medium-fat meat, 1/2 high-fat meat, 1/2 fat
