Zucchini Ricotta Bake Recipe
Zucchini Ricotta Bake Recipe photo by Taste of Home

Zucchini Ricotta Bake Recipe

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4.5 11 11
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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 201 calories, 9g fat (0g saturated fat), 21mg cholesterol, 237mg sodium, 18g carbohydrate (0g sugars, 3g fiber), 12g protein Diabetic Exchanges:1 starch, 1 meat 1/2 vegetable 1 fat

Directions

  1. 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.
  2. In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
  3. 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.
  4. 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.
Originally published as Zucchini Ricotta Bake in Quick Cooking May/June 2000, p31

Reviews for Zucchini Ricotta Bake

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 10, 2015

"Nice healthy alternative to traditional lasagna and a good way to use up excess zucchini!"

MY REVIEW
Reviewed Oct. 29, 2012

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

MY REVIEW
Reviewed Oct. 14, 2012

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

Worked wonderful."

MY REVIEW
Reviewed Sep. 15, 2011

"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."

MY REVIEW
Reviewed Aug. 2, 2011

"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. :)"

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