Zucchini Ricotta Bake

Zucchini Ricotta Bake Recipe

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Laura Spencer-Whitacre


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 vote
6 main dish
30 Min
1 Hr 15 Min


2 lb
1 pt
ricotta cheese
2 large
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
1 jar(s)
spaghetti sauce (28 oz)
1 1/2 c
mozzarella cheese


1Cut 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.
2In a bowl, combine ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano,basil and pepper. set aside.
3Spread 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.
4Cover 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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