Pesto Ricotta Pattypan Casserole

Pesto Ricotta Pattypan Casserole

1 large pattypan squash, halved, then sliced thin on mandolin
3/4 to 1 cup pesto sauce
1-1/2 cups whole milk ricotta cheese
1/2 cup gluten free bread crumbs
1 tablespoon of olive oil for coating casserole dish
salt and pepper to taste

Did I mention that pattypan squash is very nutritious and low in calories? Of course pesto and ricotta might not be, but we need to eat, don't we? For my pesto recipe, click this link. I made a big batch of pesto with basil growing in my garden. I have two extra containers of pesto to use later.

Oil the bottom and sides of a 9x9 inch casserole dish; I used a glass one. No need to peel a pattypan squash as their skin is very soft and edible. Remove stem and cut pattypan squash in half crosswise and slice each half into very thin slices on a mandolin. Place two layers of the slices on the bottom of the casserole. Tip: I use a separate spoon to spoon the pesto, then another separate spoon for the ricotta, and yet another one to spread them both. In this way I don't contaminate the pesto, nor the ricotta cheese with each other. Salt and pepper to taste each layer as you go.

Dot squash slices with pesto sauce and spread sauce to coat the squash slices being careful not to dislodge the slices. Next dot ricotta cheese over the pesto and gently spread with the back of a spoon being careful not to dislodge the squash slices. Next add one layer of squash slices then pesto and ricotta. Cover with last layer of of squash slices, pesto, and ricotta. Sprinkle bread crumbs evenly over the top and bake at 325 F for 50 minutes. Let cool for 10 minutes before serving. Casserole stays warm in dish for quite some time. Another great pattypan squash recipe to make again and again.