ZUCCHINI-RICOTTA CASSEROLE
1 small onion, diced
2 medium zucchini, chopped
1/2 teaspoon butter
3 tablespoons all-purpose flour
1/4 teaspoon basil
1 dash salt and pepper
1 pound ricotta cheese
3 eggs, beaten
1/2 cup grated cheddar cheese
1 Dash nutmeg
Preheat oven to 375 degrees F. Coat a 1 1/2 quart casserole with nonstick cooking spray.
Saute onion and zucchini in butter.
Stir in flour and add basil, salt, and pepper. Remove from heat.
Add remaining ingredients and mix well. Pour into prepared casserole.
Bake at 375 degrees F for 40-45 minutes.
Makes 4-6 servings
From: Adriane G. Simmonds, Wichita
Adapted from source: The Wichita Eagle Holiday Cookbook, 1999
1 small onion, diced
2 medium zucchini, chopped
1/2 teaspoon butter
3 tablespoons all-purpose flour
1/4 teaspoon basil
1 dash salt and pepper
1 pound ricotta cheese
3 eggs, beaten
1/2 cup grated cheddar cheese
1 Dash nutmeg
Preheat oven to 375 degrees F. Coat a 1 1/2 quart casserole with nonstick cooking spray.
Saute onion and zucchini in butter.
Stir in flour and add basil, salt, and pepper. Remove from heat.
Add remaining ingredients and mix well. Pour into prepared casserole.
Bake at 375 degrees F for 40-45 minutes.
Makes 4-6 servings
From: Adriane G. Simmonds, Wichita
Adapted from source: The Wichita Eagle Holiday Cookbook, 1999
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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