Michele Romano Recipes

Baked Zucchini Recipe

Ingredients:

• 2 small green zucchini, sliced 1/4 thick
• 1 small yellow zucchini, sliced 1/4 thick
• 2-3 slices thick bacon, cubed
• 1 small red pepper, diced
• 1 garlic clove, crushed
• 2 green onions, chopped
• 1 1/2 tsp oregano (ground is nice if you have it)
• 1 cup ricotta cheese
• 4 eggs
• 1 tsp salt and pepper to taste
• 2 tbsp unbleached organic flour (for keto recipe use 1 tbsp coconut flour plus 1 tbsp tapioca flour
• 1 tsp baking powder
• 1/2 cup cherry tomatoes sliced in half
• 1 1/2 cups old cheddar or mozzarella
• 1/4 cup fresh chopped Italian parsley

Preparation:

1. Preheat oven to 375 degrees
2. Layer zucchini rounds in bottom 9 x 13 baking dish adding 2 tbsp water
3. Place zucchini in oven 10 min. and remove.
4. Meanwhile, saute bacon, red pepper, garlic, green onion and oregano in a fry pan.
5. Spread mixture evenly across zucchini.
6. In a bowl mix together ricotta cheese, eggs, salt and pepper, flour and baking powder.
7. Next, spread ricotta mixture on casserole.
8. Top with grated cheese and place sliced cherry tomatoes on top.
9. Garnish with Italian parsley.
10. Bake at 375 degrees for 25 30 min. or until golden on top.
11. Let sit for 5 min before cutting into squares and serving.

Prep Time: 20 min.
Cook Time: 45 min.
Serves: 6

Live Long and Mangia!