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Recipe Summary

prep:
30 mins
roast:
5 mins
stand:
10 mins
bake:
25 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Oil a 1-1/2- to 2-quart gratin dish or any oblong baking pan. Heat the oven to 400°F.

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  • Put 2 tablespoons of the oil in a skillet over medium-high heat. When hot, add the onion and garlic and cook until just beginning to soften, about 5 minutes.

  • Put the zucchini slices on a baking sheet, drizzle with the remaining 2 tablespoons oil, and sprinkle with salt and pepper. Transfer to the oven and roast until just tender, 5 to 8 minutes. Reduce the oven temperature to 350°F.

  • Put the stock and tomato sauce in a medium saucepan over medium heat and bring to a gentle bubble. Stir in the couscous and turn off the heat; let sit for about 10 minutes.

  • Spoon a thin layer of the tomato sauce mixture into the bottom of the prepared pan and top with zucchini slices and then a portion of the ricotta. Repeat the layers until you have used up all the ingredients, finishing with the tomato sauce. Bake the casserole until it's bubbling along the edges, about 25 minutes. Serve hot, sprinkled with Parmesan cheese if you like.

Nutrition Facts

403 calories; fat 22g; cholesterol 31mg; saturated fat 7g; carbohydrates 40g; mono fat 12g; poly fat 2g; insoluble fiber 6g; sugars 13g; protein 15g; vitamin a 1506.3IU; vitamin c 36mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 3.8mg; vitamin b6 0.6mg; folate 72.6mcg; vitamin b12 0.2mcg; sodium 1499mg; potassium 1218mg; calcium 191.8mg; iron 3.6mg.
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