Zucchini Ricotta Bake

Zucchini Ricotta Bake

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Laura Spencer-Whitacre

By
@thebiscottigirl

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 main dish
Prep:
30 Min
Cook:
1 Hr 15 Min

Ingredients

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

How to Make Zucchini Ricotta Bake

Step-by-Step

  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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