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Zucchini Ricotta Tomato Bake
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This is the time of the season when your tomatoes, zucchini and herbs are at their peak. This simple, delicious, and healthy recipe showcases these flavors or summer and is perfect for a pot-luck or a quick tasty meal.  
serves 6 to 8 

Ingredients

3 medium zucchini
3 or 4 tomatoes
6 large or 7 medium eggs
1/2 cup chopped basil
8 ounces ricotta cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup panko-style breadcrumbs

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Zucchini Ricotta Tomato Bake
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1.    Preheat oven to 350 degrees.
2.    Slice the zucchini in 1/4-inch slices and layer in the bottom of a large baking dish.
3.    Slice tomatoes in 1/2-inch slices and layer on top of the zucchini. Season generously with salt and pepper.
4.    Crack the eggs into a large mixing bowl. Add chopped basil. Whisk adding salt and pepper to taste.
5.    Add ricotta, shredded cheddar, and Parmesan to the egg mixture. It’s okay if the ricotta is clumpy.
6.    Pour mixture evenly over the tomatoes and zucchini.
7.    Sprinkle breadcrumbs over the entire dish.
8.    Bake 40 minutes or until the top is golden and crispy.

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