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Zucchini Ricotta Bake

Name: Zucchini Ricotta Bake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings.
Cuisine: Europe, Italian
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) meatless pasta sauce; 1-1/2 cups shredded reduced-fat mozzarella cheese

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Total Time

Prep: 15 min. Bake: 1 hour + standing

Makes

12 servings

I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Zucchini Ricotta Bake Recipe photo by Taste of Home

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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) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Directions

Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry.
In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
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.
Combine remaining 3 tablespoons crumbs and 2 tablespoons Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Zucchini Ricotta Bake Tips

What other recipes use a lot of zucchini?

You can use excess zucchini in all sorts of different recipes, sweet and savory. Try our sweet zucchini relish, zucchini cobbler or cheesy zucchini casserole—they all use several pounds of the veggie. These easy zucchini recipes are another tasty place to look for inspiration.

Can you add meat to this zucchini ricotta bake?

Yes! Go ahead and add crumbled and cooked ground beef or sausage to the sauce, then assemble as directed. Or, to keep this casserole light, add cooked and crumbled ground turkey. Check out these other tasty and healthy casseroles, too.

How do you store this zucchini ricotta bake?

Stash leftovers in an airtight container in the refrigerator for three to four days. If you have a leftover carton of ricotta, use it up in one of these ricotta recipes.

–Katie Bandurski, Taste of Home Associate Editor

Nutrition Facts

1 piece: 150 calories, 5g fat (3g saturated fat), 20mg cholesterol, 513mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.