ZUCCHINI RICOTTA BAKE
this recipe came from an old taste of home cookbook, and is still a favorite at our house, works great for that meatless dinner night. think skinny Lasagna :) xoxoxo.
Provided by Laura Spencer-Whitacre
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. Cut zucchini lenghwise into 1/4 inch slices. place in basket over 1 inch of boilling water,cover and steam for 5 to 6 minutes or until just tender. Drain, pat dry.
- 2. In a bowl, combine ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano,basil and pepper. set aside.
- 3. Spread a third of the sauce in a 9x13, sprayed with coooking spray.Sprinkle with 2 tablespoons bread crumbs.Cover with half of the zucchini, ricotta mixture and mozzarella. cover with the remaining sauce, Combine remaining crumbs and parmesan, sprinkle over top.
- 4. Cover and bake at 350* for 45 minutes. uncover and bake 15 minutes longer. Let set 10 minutes before serving. omgosh good.xoxoxo
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