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