Zucchini Ricotta Bake
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
YIELD: 12 servings.
I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many people. It's a little bit lighter than other layered casseroles, making it an amazing choice for anyone trying to eat right. —Eleanor Hauserman, Huntsville, Alabama
Ingredients
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2 pounds zucchini
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1 carton (15 ounces) reduced-fat ricotta cheese
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1/2 cup egg substitute
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1/2 cup dry bread crumbs, divided
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5 tablespoons grated Parmesan cheese, divided
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1 tablespoon minced fresh parsley
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon pepper
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1 jar (28 ounces) meatless pasta sauce
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1-1/2 cups shredded reduced-fat mozzarella cheese
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Fresh basil leaves, optional
Directions
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1.
Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry.
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2.
In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
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3.
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 each zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce.
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4.
Combine remaining 3 tablespoons crumbs and 2 tablespoons Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting. Sprinkle with fresh basil if desired.
Nutrition Facts
1 piece: 150 calories, 5g fat (3g saturated fat), 20mg cholesterol, 513mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 vegetable, 1 lean meat, 1 fat, 1/2 starch.
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