1-2 shallots chopped
1 red pepper chopped
pinch garlic salt
pinch dried oregano
3-4 zucchinis/corgettes, thinly sliced
125g (1/3 cup) full fat ricotta
300g/8 oz (2 cups) grated colby jack cheese
100ml (1/4 cup) whipping cream
butter to grease the baking dish
Salt & Pepper
Heat up the olive oil and butter in a non-stick fry pan on medium-high heat. Add the shallots and cook 3-5 minutes until they start to caramelize and sweat. Add in the chopped red pepper, pinch of garlic salt and oregano.
Cover with baking foil and bake for 15 minutes then remove the foil and bake for a further 15-20 minutes, or until the top is slight browned and bubbly.
Serving the zucchini bake hot with salad or even served cold makes a very tasty dish anytime of the day!