Zucchini and Ricotta Casserole

Ingredients

• 1 pinch cayenne pepper to taste
• 0.3 cup mint leaves fresh packed finely chopped
• 4 cloves garlic crushed
• 2 tablespoons olive oil 
• 6 servings salt to taste
• 0.3 teaspoon paprika smoked
• 3 large zucchini cut into bite-size pieces

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
3. Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
4. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.