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.

No additional tips available.

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

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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.

Zucchini Ricotta Bake

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