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Baked and Herbed Zucchini and Ricotta

Baked and Herbed Zucchini and Ricotta Baked and Herbed Zucchini and Ricotta Baked and Herbed Zucchini and Ricotta Baked and Herbed Zucchini and Ricotta 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.













Trans-fat Free, Good source of fiber


2 pounds zucchini
15 ounces ricotta cheese
2 large eggs
½ cup bread crumbs
dry and divided
4 tablespoons Parmesan cheese
1 ½ tablespoons parsley leaves
freshly minced
¼ teaspoon oregano
½ teaspoon basil
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 19545% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 202mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 20g
Vitamin A 17% Vitamin C 36%
Calcium 21% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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