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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

12 ServingsPrep: 15 min. Bake: 1 hour + standing

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

2 of 2

Zucchini Ricotta Bake (continued)

Directions (continued)

bake at 350° for 45 minutes. Uncover; bake 15 minutes longer.
Let stand 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 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.