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Spiralized Summer Squash and Ricotta Casserole
From Eating Well magazine. Recipe ready in under 30 minutes. Use both yellow and green squash for a truly pretty presentation. If you don't have a spiralizer, use a vegetable peeler and peel into long strips, stopping at the seeds.
1 cup whole-milk ricotta cheese
½ cup finely shredded Parmesan cheese
¼ cup chopped fresh basil
1 clove garlic, minced
½ teaspoon ground pepper, divided
2 medium summer squash
2 medium zucchini
2 tablespoons extra-virgin olive oil
½ teaspoon salt
Position a rack in the top position of oven; preheat broiler to high.
Combine ricotta, Parmesan, basil, garlic and ¼ teaspoon pepper in a medium bowl. Set aside. Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini.
Arrange the zucchini nests in an alternating pattern with the summer squash. Drizzle the nests with oil and season with salt and the remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling. Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.