Baked and Herbed Zucchini and Ricotta Recipe

Name: Baked and Herbed Zucchini and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds zucchini; 15 ounces ricotta cheese low-fat; 2 large eggs; 1/2 cup bread crumbs dry and divided; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated divided; 1 1/2 tablespoons parsley leaves freshly minced; 1/4 teaspoon oregano dried; 1/2 teaspoon basil dried; 1 x black pepper to taste; 28 ounces spaghetti sauce without meat and low salt; 6 ounces mozzarella cheese shredded and low fat, about 1 1/2 cups

Servings: persons

2 pounds zucchini
15 ounces ricotta cheese low-fat
2 large eggs
1/2 cup bread crumbs dry and divided
4 tablespoons parmesan, parmigiano-reggiano cheese, grated divided
1 1/2 tablespoons parsley leaves freshly minced
1/4 teaspoon oregano dried
1/2 teaspoon basil dried
1 x black pepper to taste
28 ounces spaghetti sauce without meat and low salt
6 ounces mozzarella cheese shredded and low fat, about 1 1/2 cups

1
Preheat oven to 350F (180C).
2
Slice zucchini lengthwise into 1/4 inch thin.
3
Place in a basket over 1 in.
4
of boiling water or put into a steamer with water.
5
Cover and steam for about 5 minutes or until zucchini slices are just tender.
6
Drain and pat dry with a papper towel.
7
In a large bowl, mx together ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper, then set aside.
8
Spread a third of the spaghetti sauce in a 13-inch by 9-inch baking dish coated with cooking spray.
9
Sprinkle 2 tablespoons bread crumbs over.
10
Cover with half of the zucchini, ricotta mixture and mozzarella.
11
Repeat layers of sauce, zucchini, ricotta mixture and mozzarella.
12
Cover with remaining sauce.
13
Mix remaining crumbs and Parmesan, sprinkle over top.
14
Cover and bake for 45 minutes.
15
Uncover and bake for another 15 minutes longer.
16
Allow to cool for 15 minutes.
17
Cut and serve warm.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds zucchini, 15 ounces ricotta cheese low-fat, 2 large eggs, 1/2 cup bread crumbs dry and divided, and more.

Yes, Baked and Herbed Zucchini and Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked and Herbed Zucchini and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions