Phew…. ok.. the last recipe that I promised ( and actually lived up to..)
I made this last night because I had 3/4 of my zucchini left and felt a little creative. I shredded the zucchini, it came to about 2 cups loosely packed. I rolled it in paper towels to drain excess moisture.
I mixed 1/2 cup of seasoned bread crumbs with 2 egg white & 1 egg, 1/2 cup shredded parmesan cheese, 2 garlic cloves; minced, fresh thyme, parsley & rosemary minced, 1/2 cup of ricotta cheese & the shredded zucchini.
season with salt & pepper.
I heated a large non-stick skillet with olive oil and added the whole mixture & pressed down lightly with a spatula. I let it cook for about 8 minutes until a crispy crust formed.
Next I inverted it onto a foil-lined cookie sheet & baked in 375 oven for about 25 minutes. I topped it with more parmesan cheese & put it under the broiler until the cheese melted.
I made a mixture of low fat cream cheese, non fat greek yogurt, lemon juice, minced garlic, salt & pepper & served it as a dipping sauce.
This was good last night, but equally as good cold when I had it for breakfast this morning 🙂
This one’s for you, Jessica…. I hope that it works for you