Ricotta Toasts with Sauteed Veggies Recipe

Name: Ricotta Toasts with Sauteed Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 clove Garlic, Pressed; 4 ounces, weight Button Mushrooms, Chopped; 1 whole Zucchini, Diced; 4 whole Plum Tomatoes, Chopped; 1/4 cups Freshly Grated Parmesan Cheese; 1/4 cups Packed Fresh Basil, Julienned; 1 cup Part Skim (or Whole Milk) Ricotta Cheese; 4 slices Ciabatta Or Italian Bread; 8 ounces, weight Fresh Mozzarella Cheese; Salt And Pepper

Servings: persons

1 Tablespoon Olive Oil
1 clove Garlic, Pressed
4 ounces, weight Button Mushrooms, Chopped
1 whole Zucchini, Diced
4 whole Plum Tomatoes, Chopped
1/4 cups Freshly Grated Parmesan Cheese
1/4 cups Packed Fresh Basil, Julienned
1 cup Part Skim (or Whole Milk) Ricotta Cheese
4 slices Ciabatta Or Italian Bread
8 ounces, weight Fresh Mozzarella Cheese
Salt And Pepper

1
Preheat oven to 450F
2
Pour olive oil in pan and heat to medium, add garlic and saute 1 minute or so.
3
Throw in zucchini and mushrooms, saute until softened, a few minutes.
4
Add tomatoes and sprinkle in 1/4 teaspoons each of salt and pepper.
5
Saute until tomatoes are warmed through2 or 3 minutes.
6
Combine the grated Parmesan, sliced basil, dash of salt and pepper with ricotta and stir.
7
Spread a thick layer of the ricotta mixture onto slices of bread
8
Use a slotted spoon (to reduce juices) to spoon veggie mixture on top of ricotta, and then top with mozzarella cheese.
9
Bake for about 10-12 minutes.
10
Keep an eye on it.
11
I like my cheese a little browned and bubbly, my bread crispy and toasty.
12
(Note: because I am only cooking for one, I used mini ciabatta loaves, about 6 inches long.
13
I sliced one in half and had this for dinner twice.
14
All the ingredients keep well and reheat beautifully for the next day, so just make as many as you will eat.)

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 clove Garlic, Pressed, 4 ounces, weight Button Mushrooms, Chopped, 1 whole Zucchini, Diced, and more.

Yes, Ricotta Toasts with Sauteed Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Toasts with Sauteed Veggies

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