Ricotta Souffle
By: Anonymous
Published: Saturday, February 13, 2010 - 9:59am

Ingredients




1 teaspoon olive oil
medium zucchini cut in julienne strips (1 cup)
2 carrots cut in julienne strips (1 cup)
pound mushrooms cut in julienne strips (1 ½ cups)
small onion cut in julienne strips ( ½ cup)
cup chopped fresh basil
cup plain bread crumbs
1 cup non-fat ricotta cheese
1 whl egg
Salt and freshly ground black pepper

Preparation

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.