Zucchini Ricotta Bake Recipe

Name: Zucchini Ricotta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs zucchini; 15 ounces light ricotta cheese; 1/2 cup fat free egg substitute; 1/2 cup dry breadcrumbs, divided; 5 tablespoons grated parmesan cheese, divided; 1 tablespoon minced parsley; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/8 teaspoon black pepper; 1 (26 ounce) jar low sodium spaghetti sauce; 1 1/2 cups shredded part skim reduced-fat mozzarella cheese

Servings: persons

2 lbs zucchini
15 ounces light ricotta cheese
1/2 cup fat free egg substitute
1/2 cup dry breadcrumbs, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon minced parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1 (26 ounce) jar low sodium spaghetti sauce
1 1/2 cups shredded part skim reduced-fat mozzarella cheese

1
Preheat oven to 350 degrees.
2
Coat a 13 x 9 inch baking dish with nonstick cooking spray.
3
Cut zucchini lengthwise into 1/4 inch slices.
4
Place in a basket over 1 inch of boiling water.
5
Cover and steam for 5-6 minutes or until just tender.
6
Drain; pat dry.
7
In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
8
Spread a third of the spaghetti sauce in prepared baking dish.
9
Sprinkle with 2 Tablespoons bread crumbs.
10
cover with half of the zucchini, ricotta mixture and mozzarella.
11
Cover with remaining sauce.
12
Combine remainin crumbs and Parmesan; sprinkle over top.
13
cover and bake for 45 minutes.
14
Uncover; bake 15 minutes longer.
15
Let stand 15 minutes before cutting.

513

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 lbs zucchini, 15 ounces light ricotta cheese, 1/2 cup fat free egg substitute, 1/2 cup dry breadcrumbs, divided, and more.

Yes, Zucchini Ricotta Bake 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!

Zucchini Ricotta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions