CREAMY ZUCCHINI AND RICOTTA SPREAD
Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.
Nutrition Facts : Calories 75 g, Fat 5 g, Fiber 4 g, Protein 4 g
ZUCCHINI RICOTTA BAKE
What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points.
Provided by Audrey M
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of 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 of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA
Baked zucchini noodles in a savory sauce with creamy ricotta to top it off!
Provided by mkhurt
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
- Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
- Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 26.9 g, Cholesterol 98.2 mg, Fat 21.9 g, Fiber 4.8 g, Protein 31.2 g, SaturatedFat 6.2 g, Sodium 917.7 mg, Sugar 14.3 g
ZUCCHINI & RICOTTA SHELLS
Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special.
Provided by Katzen
Categories Low Cholesterol
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
- Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
- In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
ZUCCHINI AND RICOTTA CASSEROLE
Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
- Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
- Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.3 g, Cholesterol 12.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 67.9 mg, Sugar 3 g
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