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zucchini ricotta bake

(1 rating)
thebiscottigirl avatar
Recipe by
Laura Spencer-Whitacre
@thebiscottigirl
Fort Mohave, AZ

this recipe came from an old taste of home cookbook, and is still a favorite at our house, works great for that meatless dinner night. think skinny Lasagna :) xoxoxo.

(1 rating)
yield 6 main dish
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For zucchini ricotta bake

  • 2 lb
    zucchini
  • 1 pt
    ricotta cheese
  • 2 lg
    eggs
  • 1/2 c
    dry bread crumbs
  • 5 Tbsp
    parmesan cheese, divided
  • 1 Tbsp
    minced parsley
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried basil
  • 1/8 tsp
    pepper
  • 1 jar
    spaghetti sauce (28 oz)
  • 1 1/2 c
    mozzarella cheese

How To Make zucchini ricotta bake

  • 1
    Cut zucchini lenghwise into 1/4 inch slices. place in basket over 1 inch of boilling water,cover and steam for 5 to 6 minutes or until just tender. Drain, pat dry.
  • 2
    In a bowl, combine ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano,basil and pepper. set aside.
  • 3
    Spread a third of the sauce in a 9x13, sprayed with coooking spray.Sprinkle with 2 tablespoons bread crumbs.Cover with half of the zucchini, ricotta mixture and mozzarella. cover with the remaining sauce, Combine remaining crumbs and parmesan, sprinkle over top.
  • 4
    Cover and bake at 350* for 45 minutes. uncover and bake 15 minutes longer. Let set 10 minutes before serving. omgosh good.xoxoxo
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