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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
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    12 servings


  • 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 shredded reduced-fat mozzarella cheese


  • 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 13x9-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.
Nutrition Facts
1 piece: 201 calories, 9g fat (0 saturated fat), 21mg cholesterol, 237mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 fat, 1/2 vegetable.

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Average Rating:
  • Gwen
    Jul 23, 2020

    This turned out great. I also smeared rhe bottom of the casserole with a layer of pesto, then scalloped zucchini and summer squash, and then the rest of the layers. Also blended spinach into the ricotta mixture. Definitely Making this one again.

  • murrell006
    Apr 6, 2019


  • Pnina
    Jun 28, 2018

    My whole family enjoyed this recipe and it was quick to prepare. i used two eggs instead of the substitute.

  • lidjzl0
    Aug 2, 2017

    Made this wonderful dish. I did not have eggs or egg substitute so did not use any. I added 1 lb ground turkey. I made my own sauce. Did not add bread crumbs and did not precook the zucchini. I sliced the zucchini using a mandolin so the thickness of each slice was the same. I cooked it about 10 minutes longer with foil on and the zucchini was done but not mushy. Added some garlic powder. My husband and I loved it! We couldn't stop eating it.

  • JCV4
    Nov 11, 2016

    This was really good! I added some garlic, too.

  • erinshea1982
    Aug 13, 2016

    This is an excellent casserole! I added ground browned sweet Italian sausage and used homemade ricotta! This one will be kept in the recipe box !

  • muffbear74
    Sep 10, 2015

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

  • mazzi70
    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!

  • teri396
    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.

  • dahc
    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.