Preheat oven to 350 degrees.
Place zucchini and 2 T water into 2-quart microwave-safe baking dish.
Cover with vented plastic wrap.
Microwave on HIGH 3 minutes or until just tender; drain well.
Whisk together ricotta cheese, eggs, milk, basil, flour, garlic and 1/2 t salt in large bowl.
Pour over zucchini.
Bake uncovered for 50 minutes or until custard is just set.
Sprinkle with mozzarella cheese and french fried onions.
Bake 5 minutes until onions are golden.
Garnish with diced red bell pepper if desired.
You can substitute 8 oz crumbled feta cheese for the ricotta cheese, just omit salt. Choose zucchini that are heavy for their size, firm, and well shaped. They should have a brigh color and be free of cuts and any soft spots. They should be rinsed well before using, but peeling is not necsesary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 15.2mg||5 %|
|Sodium 213mg||7 %|
|Potassium 956.1mg||25 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20g|
|Protein 12.3g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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