Zucchini Ricotta Bake
What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points.
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INGREDIENTS
Nutrition- 2lbs zucchini
- 15ounces light ricotta cheese
- 1⁄2
- 1⁄2cup dry breadcrumbs, divided
- 5
- 1tablespoon minced parsley
- 1⁄4teaspoon dried oregano
- 1⁄4teaspoon dried basil
- 1⁄8teaspoon black pepper
- 1(26 ounce) jar low sodium spaghetti sauce
- 1 1⁄2cups shredded part skim reduced-fat mozzarella cheese
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DIRECTIONS
- Preheat oven to 350 degrees.
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- Cut zucchini lengthwise into 1/4 inch slices.
- Place in a basket over 1 inch of boiling water.
- Cover and steam for 5-6 minutes or until just tender.
- Drain; pat dry.
- In a 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 prepared baking dish.
- Sprinkle with 2 Tablespoons bread crumbs.
- cover with half of the zucchini, ricotta mixture and mozzarella.
- Cover with remaining sauce.
- Combine remainin crumbs and Parmesan; sprinkle over top.
- cover and bake for 45 minutes.
- Uncover; bake 15 minutes longer.
- Let stand 15 minutes before cutting.
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