This unusual souffle tempts you with sauteed vegetables mixed with ricotta cheese and a topping of breadcrumbs. It only takes 20 minutes to make. Spreading the mixture in a thin layer in a baking dish cuts down the cooking time. The zucchini and carrots are chopped and the mushrooms and onions sliced to give variety of texture.
Using your food processor, you can prepare all of the vegetables in 5 minutes. Use the chopping blade first for the zucchini and carrots. Transfer vegetables to a bowl. Add the basil and chop. Remove to another bowl.
Helpful Hints:
_ Any variety of vegetables can be substituted in this recipe. Simply make sure they are cooked through before adding the cheese.
_ Diced fresh onions can be found in the produce section of the supermarket.
_ Chop zucchini and carrots in a food processor.
_ If the oven proof dish doesn't fit in your microwave, cook the vegetables in a bowl and transfer them to the oven-proof dish.
Countdown:
_ Preheat oven to 400 degrees.
_ Make Ricotta Souffle.
_ Prepare Bruschetta topping.
_ Toast bread in a toaster oven or under the broiler.
Shopping List:
To buy: 1 small carton nonfat ricotta cheese, 1 wheat whole wheat baguette, 1 zucchini, 1 carrot, 1 package sliced button mushrooms, 1 package fresh diced onion, 1 bunch basil, 1 container cherry or grape tomatoes.
Staples: olive oil, garlic, eggs, plain bread crumbs, salt, black peppercorns.
