Simple food is my jam. I mean, y’all know I love whipping eggs whites and have been known to hand-whip cream before. I think baking cakes and trying my hand at all the cookies are really fun things to do.
But when it comes to feeding my family? I like to make it healthy and quick, using what I have on hand already and it has to taste GOOD. I mean, I love food but Nate loves REALLY good food and I never want to make him settle for less. This little number is another dish that I made for dinner and didn’t plan on sharing, but after it came out of the oven I knew I had to. ESPECIALLY when we’re all (well, most of us) are harvesting way too many zucchini and need a way to use it other than passing it off to the neighbors. Am I right?
Y’all enjoy – from my kitchen to yours!
- 4 large zucchini, washed and sliced into 1/8-inch thick slices (a mandolin is magical here)
- 15 ounces ricotta cheese (I prefer part-skim for this)
- 2 cups prepared marinara sauce (my favorite is here)
- 2 cloves garlic, minced very finely
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole egg
- Preheat oven to 375.
- Grease a 9- x 13-inch pan with oil or nonstick spray.
- Heat a large nonstick skillet over medium heat and add the zucchini slices. You're only going to cook them til they start to get a little tender, about 5 minutes, stirring constantly.
- Add the garlic and remove from the heat.
- Whisk together the ricotta, salt, pepper and egg.
- To assemble, spread the cooked zucchini in the bottom of the prepared pan.
- Spread the ricotta mixture on top.
- Spread the marinara sauce on top of that.
- Bake at 375 for 35-45 minutes until everything is hot and the marinara has started to caramelize slightly.
- Let sit for 5-10 minutes before serving.
- Enjoy hot!