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Zucchini Ricotta Bake

Normally, a casserole isn’t the first thing that comes to mind when you’re trying to think of a healthy yet filling meal. Casseroles are usually carb-laden and heavy… and yes, comforting and delicious too… but they’re not so good for the waistline. This cheesy Zucchini Ricotta Bake changes all of that.
Sliced summer squash is layered with a mixture of ricotta, eggs, mozzarella, and fresh basil and dill, and baked until bubbly and tender. It’s cheesy, but not heavy; the bright flavor of the fresh herbs and that classic ricotta texture keep things light. It’s gluten-free, low-carb, keto, meatless, and low glycemic, so it’s good for all kinds of diets. And yet it doesn’t taste like diet food at all!
The eggs and cheese give the dish a healthy dose of protein and the squash keeps things relatively low calorie but still rich in nutrients. But most importantly, it just tastes really GOOD. It’s food you want to eat. It doesn’t taste like a substitute or a consolation prize or a replacement. It’s a satisfying bake that’s full of flavor, and whether or not we’re looking for something light, it’s always in our recipe rotation. So, eat up!

To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.