Leftover vegetables get a glorious second life in this elegant ricotta souffle. My friend Jose made lunch one day by combining cooked vegetables he had in the refrigerator with an egg and ricotta cheese. It was so delicious and easy I decided to create my own quick version. This one, which uses sauteed vegetables with ricotta cheese and bread crumbs, takes only 20 minutes.
Cutting the vegetables into thin, julienne or matchstick strips helps them to cook faster. Also, spreading the mixture in a thin layer in a baking dish reduces oven time.
The souffle is served with bruschetta. Its a good way to use up leftover bread.
• Any vegetables can be used. Make sure they are cooked through before adding to the cheese.
• Vegetables can be sliced in the food processor instead of cut into julienned strips.
• Bruschetta can be made with any bread.
• Preheat oven to 400 degrees.
• Make Ricotta Souffle.
• Prepare bruschetta topping.
• Toast bread in the same oven as the souffle for a few minutes just before the souffle is finished.
To buy: 1 medium zucchini, 1/4 pound mushrooms, 1 small bunch fresh basil, 1 small tomato, 8 ounces nonfat ricotta cheese, 1 package couscous, 1 container plain bread crumbs, 1 can olive oil spray and 1 baguette.
Staples: Carrots, onion, garlic, olive oil, egg, salt and black peppercorns.
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