Recent made-up studies have shown that every Fall, millionsof Americans suffer from a condition known as Severe Zucchini Fatigue (SZF). After months of eating zucchini, their bodies begin to shut down and theysimply can’t stomach any more of the ubiquitous summer squash. Well, relief isnow just a casserole dish away.
Thanks to the magic of mint, the goodness of garlic, and agenerous topping of baked ricotta, your SZF can not only be controlled, itcan be cured. For this to be fully effective, be sure to not cheat on thehot oven.
I know your oven smokes a little bit when set to 450 degrees F.(mostly because you only clean it like once a decade), but that’s thetemperature needed to brown the edges of the zucchini and cheese, before theliquids begin to leak out. This is meant to be a relatively quick and easy vegetable side, but as I ate it I couldn’t help but think what a great one-dish mealthis would have made with the addition of some spicy sausages. Maybe scatter afew slices of chorizo or lamb Merguez sausage in there? How is that not goingto be great? Anyway, I hope you give this delicious zucchini and ricottacasserole a try soon. Enjoy!
Ingredients:3 or 4 firm large zucchini2 or 3 tbsp olive oil 4 cloves crushed garlicsalt to taste
1/4 tsp smoked paprika 1/4 cup (packed) thinly sliced mint leaves1 cup ricotta cheese, or as neededcayenne to taste
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