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Zucchini Ricotta Bake

 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.
Nutritional 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.