Ricotta Souffle

Name: Ricotta Souffle
Ingredients: 1 teaspoon olive oil; medium zucchini cut in julienne strips, 1 cup; 2 carrots cut in julienne strips, 1 cup; 1 pound mushrooms cut in julienne strips, 1 1/2 cups; onion small, cut in julienne strips, 1/2 cup; fresh basil cup chopped; 1 cup plain bread crumbs; 1 cup non fat ricotta cheese; 1 egg; salt; freshly ground black pepper

11 ingredients

3 steps

Ingredients

1 teaspoon olive oil
medium zucchini cut in julienne strips, 1 cup
2 carrots cut in julienne strips, 1 cup
1 pound mushrooms cut in julienne strips, 1 1/2 cups
onion small, cut in julienne strips, 1/2 cup
fresh basil cup chopped
1 cup plain bread crumbs
1 cup non fat ricotta cheese
1 egg
salt
freshly ground black pepper

Directions

1

Preheat oven to 400 degrees. Heat oil in a medium-size, non-stick skillet.
2

Add zucchini, carrots, mushrooms and onion, cover and cook on medium heat for 5 minutes. Meanwhile, mix basil with bread crumbs and add salt and pepper to taste.
3

Remove vegetables to a bowl and mix with ricotta cheese and egg. Add salt and pepper to taste. Spread in a thin layer in an 8-by-10 inch baking dish. Spread bread crumbs on top. Bake 15 minutes.