Italian Vegetable And Ricotta Bake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large bowl, combine the sliced zucchini, bell peppers, cherry tomatoes, and minced garlic. Toss with olive oil, salt, and pepper.
• STEP 3.Spread half of the vegetable mixture in the greased baking dish. Dollop spoonfuls of ricotta cheese on top. Repeat with the remaining vegetables and ricotta.
• STEP 4.In a separate bowl, mix together breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture evenly over the vegetables.
• STEP 5.Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the breadcrumb topping is golden and crispy.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 7.Serve the Italian Vegetable and Ricotta Bake as a main dish or as a side with crusty bread or a green salad.

Cooking Tips

• You can customize the vegetables used in this recipe based on your preference. Try adding eggplant, mushrooms, or onions.
• For extra flavor, sprinkle some dried herbs such as oregano or basil over the vegetables before baking.
• If you prefer a more indulgent dish, you can add some shredded mozzarella cheese on top of the ricotta before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the Italian Vegetable and Ricotta Bake as a main dish or as a side with crusty bread or a green salad.