Baked and Herbed Zucchini and Ricotta
Use zucchini slices to replace lasagna noodles, which reduces lots of calories and carbohydrate, but it still tastes cheesy and flavorful. A great recipe to cook some seasonal zucchinis into a light yet delicious meal.
Ingredients
| 2 | pounds |
zucchini
|
|
| 15 | ounces |
ricotta cheese
low-fat |
|
| 2 | large |
eggs
|
|
| ½ | cup |
bread crumbs
dry and divided |
|
| 4 | tablespoons |
Parmesan cheese
divided |
|
| 1 ½ | tablespoons |
parsley leaves
freshly minced |
|
| ¼ | teaspoon |
oregano
dried |
* |
| ½ | 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 |
Directions
Preheat oven to 350℉ (180℃).
Slice zucchini lengthwise into ¼ inch thin.
Place in a basket over 1 in. of boiling water or put into a steamer with water.
Cover and steam for about 5 minutes or until zucchini slices are just tender.
Drain and pat dry with a papper towel.
In a large bowl, mx together ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper, then set aside.
Spread a third of the spaghetti sauce in a 13-inch by 9-inch baking dish coated with cooking spray.
Sprinkle 2 tablespoons bread crumbs over.
Cover with half of the zucchini, ricotta mixture and mozzarella.
Repeat layers of sauce, zucchini, ricotta mixture and mozzarella.
Cover with remaining sauce.
Mix remaining crumbs and Parmesan, sprinkle over top.
Cover and bake for 45 minutes.
Uncover and bake for another 15 minutes longer.
Allow to cool for 15 minutes.
Cut and serve warm.
Nutrition Facts
Serving Size 196g (6.9 oz)
