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Zucchini Ricotta Bake Recipe

Zucchini Ricotta Bake Recipe photo by Taste of Home

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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

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Zucchini Ricotta Bake Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 12 Servings

15 60 75

Ingredients

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) reduced-sodium meatless spaghetti sauce
1-1/2 cups (6 ounces) shredded reduced-fat mozzarella cheese

Directions

Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam for 5-6 minutes or until just tender. 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 13-in. x 9-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 at 350° for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting. Yield: 12 servings.

Nutritional Analysis: One serving equals 201 calories, 9 g fat (0 saturated fat), 21 mg cholesterol, 237 mg sodium, 18 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 fat, 1/2 vegetable.

Originally published as Zucchini Ricotta Bake in Quick Cooking May/June 2000, p31

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Reviews for Zucchini Ricotta Bake

Zucchini Ricotta Bake

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Reviewed on Oct. 29, 2012 by mazzi70

Thought it was delicious, thank you for sharing! I had no mozzarella, so I used extra sharp white cheddar, and vodka tomato sauce. YUM!

Reviewed on Oct. 14, 2012 by teri396

Very tasty. Followed directions but forgot parsely. Added a layer of lasagna noodles on the bottom to absorb excess moisture.

Worked wonderful.

Reviewed on Sep. 15, 2011 by dahc

A quick and easy lasagna. I grated the zucchini in the food processor, which did away with the need to cook it. I added two layers of no-boil noodles on top of the first two sauce layers. Raw zucchini is full of water and the noodles helped keep the dish from being too wet. I also added more dried herbs and I used real eggs. My husband and kids loved it.

Reviewed on Aug. 02, 2011 by jmkasprak

I followed the recipe exactly when I made it last summer, and we thought it was great for such a low-calorie dinner. I recommend the award-winning Basil Garlic Bread recipe to go with it. :)

Reviewed on Jun. 20, 2011 by LegalSec

Very good dish. Was enjoyed by all at dinner. I followed the advice of the person's review below mine saying that her zucchini was mushy when she precooked before assembling the dish. I did not precooked the zucchini thinking the same thing and my zucchini was not cooked all the way through, still pretty crunchy and I did not slice it thick. I will definitely precook the zucchini the next time.

Reviewed on May. 04, 2011 by Didamis

I relay enjoyed this recipe. So did my husband. Though I found the Zucchini a little to mushy. I probably won't steam it the next time I decide to make this. I found it a little redundant.

Reviewed on Nov. 07, 2010 by ragsfood

This is an outstanding recipe. So good

Reviewed on Oct. 02, 2010 by ragsfood

Super good. So tasty. Not heavy. Good meatless dish for an evening meal.

Reviewed on Aug. 09, 2010 by ancell

This was wonderful and easy, and tasted fabulous (even better the second day). I did not miss the meat at all and made me feel good with the points I would be saving since I do W/W.

Reviewed on Aug. 15, 2009 by cljackson1

I added a half pound of browned ground turkey to up the protein a bit for my diabetic husband. Will probably increase the spices next time. Very tasty!