RICETTA ZUCCHINI RECIPES

ZUCCHINI AND RICOTTA CASSEROLE | ALLRECIPES

Zucchini and Ricotta Casserole | Allrecipes image

Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!

Provided by Chef John

Categories Side Dish Vegetables Squash Zucchini

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 large zucchini, cut into bite-size pieces
4 cloves garlic, crushed
¼ cup (packed) finely chopped fresh mint
2 tablespoons olive oil
¼ teaspoon smoked paprika
salt to taste
1 cup ricotta cheese, or as needed
1 pinch cayenne pepper, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

Nutrition Facts : Calories 125.9 calories, CarbohydrateContent 8.3 g, CholesterolContent 12.7 mg, FatContent 8.1 g, FiberContent 1.9 g, ProteinContent 6.8 g, SaturatedFatContent 2.7 g, SodiumContent 67.9 mg, SugarContent 3 g

ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT

Zucchini Ricotta Bake Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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 crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat

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Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!
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