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Zucchini Ricotta Bake Recipe

Zucchini Ricotta Bake Recipe

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 YIELD: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 (6 ounces) shredded reduced-fat mozzarella cheese


  • 1. 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.
  • 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 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.
  • 4. 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. Yield: 12 servings.

Nutritional 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.

Reviews for Zucchini Ricotta Bake

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lidjzl0 User ID: 3723782 270272
Reviewed 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 User ID: 628113 256665
Reviewed Nov. 11, 2016

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

erinshea1982 User ID: 7151030 252623
Reviewed 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 User ID: 209131 232598
Reviewed Sep. 10, 2015

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

mazzi70 User ID: 6945468 32204
Reviewed 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 User ID: 3790128 203583
Reviewed 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 User ID: 6204844 27686
Reviewed 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 User ID: 2880256 85405
Reviewed 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. :)"

LegalSec User ID: 548619 77410
Reviewed Jun. 20, 2011

"Very good dish. Was enjoyed by all at dinner. I followed the advice of the person's review below mine saying that her zucchini was mushy when she precooked before assembling the dish. I did not precooked the zucchini thinking the same thing and my zucchini was not cooked all the way through, still pretty crunchy and I did not slice it thick. I will definitely precook the zucchini the next time."

Didamis User ID: 5849328 73650
Reviewed May. 4, 2011

"I relay enjoyed this recipe. So did my husband. Though I found the Zucchini a little to mushy. I probably won't steam it the next time I decide to make this. I found it a little redundant."

ragsfood User ID: 1034739 203582
Reviewed Nov. 7, 2010

"This is an outstanding recipe. So good"

ragsfood User ID: 1034739 41276
Reviewed Oct. 2, 2010

"Super good. So tasty. Not heavy. Good meatless dish for an evening meal."

ancell User ID: 5275508 52508
Reviewed Aug. 9, 2010

"This was wonderful and easy, and tasted fabulous (even better the second day). I did not miss the meat at all and made me feel good with the points I would be saving since I do W/W."

cljackson1 User ID: 3584759 26977
Reviewed Aug. 15, 2009

"I added a half pound of browned ground turkey to up the protein a bit for my diabetic husband. Will probably increase the spices next time. Very tasty!"

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