Zucchini Ricotta Bake
45 minutes to prepare serves 4-6
4 medium yellow and/or green summer squash, sliced
2 cups ricotta cheese
1 cup mozzarella cheese, grated
1/2 cup fresh basil, finely chopped
1/2 cup fresh dill, finely chopped
3 large eggs
2 tablespoons olive oil
1-2 cloves garlic, minced
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375°F and grease a 9×9-inch baking dish with nonstick spray.
In a large skillet, heat olive oil over medium heat. Add squash and cook until barely begging to soften, stirring occasionally, about 3 minutes. Add garlic and cook one minute more. Season to taste with salt and pepper.
In a medium bowl, mix together eggs and ricotta, then stir in half of the mozzarella cheese, the basil, dill, and salt and pepper.
Layer half of the squash into the prepared baking dish, then spread evenly with half of the egg-cheese mixture. Top with the remaining squash, followed by another layer of the egg-cheese mixture. Top with remaining mozzarella cheese.
Bake until bubbly and lightly browned, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!