It was such fun to put together this zucchini ricotta casserole and put a mozzarella mummy on top. Both the casserole and the mummy were so easy to put together and both were yummy.
Zucchini Ricotta Casserole
Ingredients
2 pounds of zucchini sliced into thin disks
1 carton ( 15 ounces) of ricotta cheese
1 egg
1/2 cup Italian bread crumbs
5 tablespoons of Parmesan cheese
1 1/2 teaspoons of Italian seasoning
1 jar ( 28 ounces) of tomato sauce with vegetables
1 1/2 cups of shredded mozzarella cheese
1 block of mozzarella cheese
Directions:
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Steam zucchini cut into thin pieces for 5 minutes over boiling water. Then drain it and pat it dry.
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Combine ricotta, egg, 3 tablespoons of bread crumbs, 3 tablespoons of Parmesan cheese and Italian seasoning.
- Coat a 13 x 9-inch baking dish with a baking spray.
- Pour 1/3 of the tomato sauce on the bottom of the dish.
- Layer bread crumbs, zucchini, ricotta cheese mixture, and then mozzarella cheese.
- Repeating the layering.
- Cover the last layer of mozzarella cheese with tomato sauce.
- Sprinkle the remaining bread crumbs and Parmesan cheese on top.
- Place foil on top of the casserole and bake at 350 degrees for 45 minutes.
- Using person-shaped cookie cutter cut man out of mozzarella cheese.
- Slice the mozzarella man into narrow strips.
- Place the mozzarella man onto the casserole along with a few cheese scraps and bake it for 15 additional minutes.
Serves 12.
This recipe is based on one I found in Taste of Home’s America’s Best Church Super Recipes Cookbook.
This post is linked to Mrs. Matlock’s Alphabe Thursday, I Love Fall Foods and the Mommy Club!and will be linked to my Halloween Traditions link upon October 27th when it starts.
