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 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 shredded reduced-fat mozzarella cheese

Servings: persons

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 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 13x9-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 350u00b0 for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting.

278

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 pounds zucchini, 1 carton (15 ounces) reduced-fat ricotta cheese, 1/2 cup egg substitute, 1/2 cup dry bread crumbs, 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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