Ricotta Souffle Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1/4 cup: Basil, chopped
1/2 medium: Zucchini, cut julienne
1/2 cup: Bread crumbs,
2: Carrots, cut julienne
Salt & black pepper to taste,
1/4 lbs: Mushrooms, cut julienne
1 cup: Ricotta cheese,
1/2 small: Onion, cut julienne
1: Egg,
Directions:
Preheat the oven to 400
F. Heat the oil in a medium nonstick
skillet. Add the zucchini, carrots, mushrooms and onion. Cover and
cook over medium heat for 5 minutes. Meanwhile, mix the basil with
the bread crumbs and add the salt and pepper.
Remove the vegetables to a bowl and mix with the ricotta cheese and
the egg. Add salt and pepper. Spread in a thin layer in a 8x10-inch
baking dish. Spread the bread crumbs on top. Bake for 15 minutes.
Nutritional Information per serving: 297 calories, 7g fat, 116mg
cholesterol, 618mg sodium
** Dallas Morning News - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
F. Heat the oil in a medium nonstick
skillet. Add the zucchini, carrots, mushrooms and onion. Cover and
cook over medium heat for 5 minutes. Meanwhile, mix the basil with
the bread crumbs and add the salt and pepper.
Remove the vegetables to a bowl and mix with the ricotta cheese and
the egg. Add salt and pepper. Spread in a thin layer in a 8x10-inch
baking dish. Spread the bread crumbs on top. Bake for 15 minutes.
Nutritional Information per serving: 297 calories, 7g fat, 116mg
cholesterol, 618mg sodium
** Dallas Morning News - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp