ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
ZUCCHINI RICOTTA BAKE
What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points.
Provided by Audrey M
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- Cut zucchini lengthwise into 1/4 inch slices.
- Place in a basket over 1 inch of boiling water.
- Cover and steam for 5-6 minutes or until just tender.
- Drain; pat dry.
- In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
- Spread a third of the spaghetti sauce in prepared baking dish.
- Sprinkle with 2 Tablespoons bread crumbs.
- cover with half of the zucchini, ricotta mixture and mozzarella.
- Cover with remaining sauce.
- Combine remainin crumbs and Parmesan; sprinkle over top.
- cover and bake for 45 minutes.
- Uncover; bake 15 minutes longer.
- Let stand 15 minutes before cutting.
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
ZUCCHINI AND RICOTTA BAKE
Categories Squash
Number Of Ingredients 9
Steps:
- 1. Saute onion and garlic until translucent 2. Add zuch, saute about 5-7 min 3. Add chard, saute another 2-3 min. remove from heat 4. Combine eggs, ricotta, pecorino, and parsley in bowl. Add zuch/chard mixture and combine 5. Place in preheated oven at 400 for 20 min, broil at end if needed to brown top
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