Description
A colorful, layered vegetable gratin with creamy ricotta, crunchy walnuts, and a tangy-sweet pomegranate molasses glaze.
Ingredients
- 1 medium zucchini, thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 1 large sweet potato, peeled and thinly sliced
- 1 cup ricotta cheese
- 1/2 cup chopped walnuts
- 1/4 cup pomegranate molasses
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
- Layer the zucchini, butternut squash, and sweet potato slices in the dish, seasoning each layer with salt, pepper, and thyme.
- Dollop ricotta cheese over the vegetable layers and sprinkle with chopped walnuts.
- Drizzle pomegranate molasses evenly over the top, then sprinkle with Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until vegetables are tender and top is golden.
- Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American