I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many people. It's a little bit lighter than other layered casseroles, making it an amazing choice for anyone trying to eat right. —Eleanor Hauserman, Huntsville, Alabama

Zucchini Ricotta Bake

zucchini

carton (15 ounces) reduced-fat ricotta cheese

egg substitute

dry bread crumbs, divided

Parmesan cheese, divided

parsley

oregano

basil

pepper

(28 ounces) meatless pasta sauce

mozzarella cheese

basil leaves, optional

11g protein. <b>Diabetic Exchanges</b>: 1 vegetable

Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. 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 each 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. Sprinkle with fresh basil if desired.

I loved this recipe! As a vegetarian, it can be tricky to find recipes the meat eaters in my family enjoy, but this dish fit the bill. I did up the quantities of cheese, though, for a bit more protein and heartiness.

<p>My family loves lasagna. My family loves zucchini. But this recipe, with zucchini replacing the noodles and nothing replacing the star of the show, meat, doesn't work. The first time I fixed it, I fixed the recipe as it is listed here. We all disliked it. A few years later, I decided to try to redeem it by cooking up some ground beef, drained and seasoned with some cumin, as one of the layers. I also put a small amount in the bottom, on top of the sauce that preceded the layers. Despite these measures, I was the only one who enjoyed it. The biggest objection was the excess water the zucchini created, and given that beef was also present, the water looked greasy. I think my normally not picky daughter refused to even try it. My husband used a shallow gravy ladle twice, after a few pieces were removed, to take out the excess water. but he simply didn't like it. Both of us also found it lacking as a main course. It just isn't filling enough. If you want lasagna, eat it. If you like zucchini, eat it, too, but not as a part of lasagna. It doesn't work. </p>

My whole family enjoyed this recipe and it  was quick to prepare.  i used two eggs instead of the substitute.

This turned out great. I also smeared rhe bottom of the casserole with a layer of pesto, then scalloped zucchini and summer squash, and then the rest of the layers. Also blended spinach into the ricotta mixture. Definitely Making this one again.

Made this wonderful dish. I did not have eggs or egg substitute so did not use any. I added 1 lb ground turkey. I made my own sauce. Did not add bread crumbs and did not precook the zucchini. I sliced the zucchini using a mandolin so the thickness of each slice was the same. I cooked it about 10 minutes longer with foil on and the zucchini was done but not  mushy. Added some garlic powder. My husband and I loved it!  We couldn't stop eating it.

Very good dish.  Was enjoyed by all at dinner.  I followed the advice of the person's review below mine saying that her zucchini was mushy when she precooked before assembling the dish.  I did not precooked the zucchini thinking the same thing and my zucchini was not cooked all the way through, still pretty crunchy and I did not slice it thick.  I will definitely precook the zucchini the next time.

Nice healthy alternative to traditional lasagna and a good way to use up excess zucchini!

I added a half pound of browned ground turkey to up the protein a bit for my diabetic husband. Will probably increase the spices next time. Very tasty!

Very tasty. Followed directions but forgot parsely.  Added a layer of lasagna noodles on the bottom to absorb excess moisture.Worked wonderful.

This is an excellent casserole! I added ground browned sweet Italian sausage and used homemade ricotta! This one will  be kept in the recipe box !

I followed the recipe exactly when I made it last summer, and we thought it was great for such a low-calorie dinner. I recommend the award-winning Basil Garlic Bread recipe to go with it. :)

This was really good! I added some garlic, too.

Thought it was delicious, thank you for sharing! I had no mozzarella, so I used extra sharp white cheddar, and vodka tomato sauce. YUM!

A quick and easy lasagna. I grated the zucchini in the food processor, which did away with the need to cook it. I added two layers of no-boil noodles on top of the first two sauce layers. Raw zucchini is full of water and the noodles helped keep the dish from being too wet. I also added more dried herbs and I used real eggs. My husband and kids loved it.

I relay enjoyed this recipe. So did my husband. Though I found the Zucchini a little to mushy. I probably won't steam it the next time I decide to make this. I found it a little redundant.

Super good. So tasty. Not heavy. Good meatless dish for an evening meal.

This was wonderful and easy, and tasted fabulous (even better the second day).  I did not miss the meat at all and made me feel good with the points I would be saving since I do W/W.

zucchini ricotta bake

Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 1 hours, 15 minutes

Servings: 12

Author : Taste of Home Editorial Team

Ingredients

Instructions

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