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: Europe, Italian
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) meatless pasta sauce; 1-1/2 cups shredded reduced-fat mozzarella cheese; Fresh basil leaves, optional

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

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) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese
Fresh basil leaves, optional

Directions

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.
2. In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
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.
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.