ZUCCHINI AND POTATO BAKE RECIPE | ALLRECIPES
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Zucchini Side Dishes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, CarbohydrateContent 35 g, FatContent 9.8 g, FiberContent 4.8 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 108 mg, SugarContent 3.6 g
ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT
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
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 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.
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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