Zucchini Ricotta Bake

Name: Zucchini Ricotta Bake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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 shredded reduced-fat mozzarella cheese

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

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 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 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.

Originally published as Zucchini Ricotta Bake in Quick Cooking May/June 2000

Reviews

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Average Rating:

murrell006

Apr 6, 2019

Great
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.
jmkasprak

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. :)