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Baked and Herbed Zucchini and Ricotta

 
Baked and Herbed Zucchini and Ricotta
305

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.

Yield

12

servings

Prep

18

min

Cook

60

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Made this dish for dinner last night, it came out surprisingly delicious. The cheese was oozing out after every cut, the combination of the flavor was well balanced, and it was so light.

I didn't have parsley, so no parsley in my dish, it would be even better if it has had parsley added. I also put some freshly grated nutmeg to give some zing, which was a great addition.

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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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