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
Reviews
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.
Great
My whole family enjoyed this recipe and it was quick to prepare. i used two eggs instead of the substitute.
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.
This was really good! I added some garlic, too.
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 !
Nice healthy alternative to traditional lasagna and a good way to use up excess zucchini!
Thought it was delicious, thank you for sharing! I had no mozzarella, so I used extra sharp white cheddar, and vodka tomato sauce. YUM!
Very tasty. Followed directions but forgot parsely. Added a layer of lasagna noodles on the bottom to absorb excess moisture.Worked wonderful.
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.