Sounds delicious right??? This recipe can easily be made vegan by substituting the egg and ricotta with Vegan alternatives. We ate the entire pan of zucchini! My food processor bit the dust recently so I used the blender and it worked just fine!
I'm getting more recipes ready for Harvest! Yes, that's a ways off but you can never be too prepared!
Baked Zucchini with Kale Ricotta
1 very large zucchini (or 3 regular size)
1-1/2 cups ricotta (I used fat-free)
2-3 large leaves of kale
1-4 cloves of garlic (depending on your taste)
salt and pepper
Preheat oven to 400.
for the Kale Ricotta:
Add ricotta, egg, kale, garlic, salt and pepper to your blender or food processor. Blend until smooth.
Next, slice your zucchini in medium rounds. Not too small that they burn and not too large that they don't cook all of the way.
Spray a large pan with non-stick spray. You can use oil if you prefer but I like to keep this recipe light. Place zucchini in the pan then add a dollop of Kale ricotta over each round.
Bake for 20 minutes. ***In the future, I will add basil to the top for a bit more flavor***