Zucchini and Ricotta Casserole

Ingredients

• 3 large zucchini, cut into bite-size pieces
• 4 cloves garlic, crushed
• 1/4 cup (packed) finely chopped fresh mint
• 2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• Salt to taste
• 1 cup ricotta cheese, or as needed
• 1 pinch cayenne pepper, or more to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).

Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.

Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.

Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.