Ricotta Souffle

Photo: flickr user dags1974

Ingredients

1 teaspoon olive oil

medium zucchini cut in julienne strips (1 cup)

2 carrots cut in julienne strips (1 cup)

pound mushrooms cut in julienne strips (1 ½ cups)

small onion cut in julienne strips ( ½ cup)

cup chopped fresh basil

cup plain bread crumbs

1 cup non-fat ricotta cheese

1 whl egg

Salt and freshly ground black pepper

Preparation

Preheat oven to 400 degrees. Heat oil in a medium-size, non-stick skillet.

Add zucchini, carrots, mushrooms and onion, cover and cook on medium heat for 5 minutes. Meanwhile, mix basil with bread crumbs and add salt and pepper to taste.

Remove vegetables to a bowl and mix with ricotta cheese and egg. Add salt and pepper to taste. Spread in a thin layer in an 8-by-10 inch baking dish. Spread bread crumbs on top. Bake 15 minutes.