Zucchini Basil Casserole Recipe
A tasty casserole that can be a main meal or served as a side dish.
1 cup ricotta cheese
1 cup freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups thinly sliced zucchini
1 1/2 cups roma tomatoes, cut into small cubes.
1/2 cup sliced fresh basil (about 20 leaves)
4 cups fresh thinly sliced or grated potatoes
1/2 cup mozzarella cheese, grated
Preheat oven to 350F.
In a large bowl beat the eggs. Add the ricotta and beat until smooth.Mix in the grated Parmesan cheese, salt and pepper.
Add the tomatoes, basil, and zucchini to the egg mixture.Add the potatoes and stir in.
Add all the vegetables to the egg and ricotta mixture and stir together.
Coat the bottom and sides of a 9x13 inch baking dish generously with olive oil.
Pour the egg vegetable mixture into the baking pan and even it out in the pan.
Place in the middle rack of the oven and bake for 30 minutes to 35 minutes.
Add the 1/2 cup grated mozzarella cheese during the last 10 minutes of baking and brown the cheese. If the casserole has not browned then increase the heat to 425F and cook for 5-10 minutes further keeping an eye on the cheese so it does not burn.
Remove from oven and let cool on a rack for 10 minutes before serving.Garnish with fresh basil leaves.