Zucchini Ricotta Bake
Bake Time + Standing
- 2 pounds zucchini
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1/2 cup egg substitute
- 1/2 cup dry bread crumbs, divided
- 5 tablespoons grated Parmesan cheese, divided
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 jar (28 ounces) meatless pasta sauce
- 1-1/2 cups shredded reduced-fat mozzarella cheese
- 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 13×9-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.
1 piece: 150 calories, 5g fat (3g saturated fat), 20mg cholesterol, 513mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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