Follow these steps for perfect results
zucchini
cut lengthwise into 1/4-inch-thick slices
garlic cloves
peeled
olive oil
cooking spray
Italian-seasoned breadcrumbs
Parmesan cheese
grated fresh
milk
2% reduced-fat
ricotta cheese
fat-free
black pepper
salt
ground nutmeg
egg
large
cherry tomatoes
chopped
fresh basil leaves
chopped
vegetable oil
Preheat broiler.
Lightly coat zucchini and garlic with cooking spray.
Place zucchini and garlic on a baking sheet coated with cooking spray.
Broil for 5 minutes or until garlic and zucchini are lightly browned.
Remove garlic from baking sheet and mince.
Set zucchini aside.
Combine minced garlic, breadcrumbs, and parmesan cheese in a bowl.
Set breadcrumb mixture aside.
Combine milk, ricotta cheese, black pepper, salt, nutmeg, and egg in a medium bowl, stirring with a whisk.
Combine chopped tomatoes, basil and vegetable oil in a bowl.
Preheat oven to 400°F (200°C).
Spread 1/2 cup milk mixture in the bottom of an 11x7-inch baking dish coated with cooking spray.
Arrange zucchini slices over milk mixture to cover the bottom of the dish.
Top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture.
Repeat layers, ending with the zucchini.
Top with the tomato mixture.
Sprinkle with the remaining breadcrumb mixture.
Bake at 400°F (200°C) for 45 minutes or until bubbly and brown.
Expert advice for the best results
Use a mandoline to ensure even zucchini slices.
Broil garlic cloves until golden brown for best flavor.
Let the casserole cool slightly before serving to prevent it from falling apart.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm, garnished with fresh basil sprigs.
Serve as a side dish or vegetarian main course.
Pairs well with a simple salad.
Light and crisp to complement the dish.
Discover the story behind this recipe
A popular dish in Italian-American cuisine, often served at family gatherings.
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