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Zucchini and Ricotta Casserole

Zucchini and Ricotta Casserole Recipe

  • 3 large zucchini, cut into bite-size pieces
  • 4 cloves garlic, crushed
  • 1/4 cup (packed) finely chopped fresh mint
  • 2 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • salt to taste
  • 1 cup ricotta cheese, or as needed
  • 1 pinch cayenne pepper, or more to taste
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 126
Total Fat 8.1g
Saturated Fat 2.7g
Cholesterol 13mg
Sodium 132mg
Total Carbohydrate 8.3g
Dietary Fiber 1.9g
Sugars 3g
Protein 6.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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