Zucchini Ricotta Bake Recipes

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ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

This easy zucchini ricotta bake is reminiscent of a hearty lasagna without the noodles or all the work!

Provided by Gina Matsoukas

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1 large zucchini, sliced into rounds about 1/8 inch thick
1/4 cup breadcrumbs
1/4 cup almond meal/flour
salt & pepper
3 eggwhites or cooking spray of choice
1 cup ricotta
1 cup tomato sauce (this 20 minute sauce is a great option!)
basil for garnish

Steps:

  • Preheat oven to 400 degrees.
  • Pour the breadcrumbs and almond meal into a shallow dish and add salt & pepper to taste, mix until combined.
  • If using the eggwhite, dip the zucchini rounds in the eggwhite and then coat in the breadcrumb mixture. If using cooking spray, spray both sides of the zucchini and then coat in the breadcrumb mixture.
  • Place the zucchini rounds on a foil lined baking sheet and bake for 20 minutes, flipping once half way through.
  • Remove zucchini from the oven, spray an 8x8 (or similar size) baking dish with cooking spray and cover the bottom with a layer of the baked zucchini rounds.
  • Add dollops of ricotta over the zucchini and then pour sauce over the entire layer of zucchini,
  • Repeat the layering process until the zucchini are gone.
  • Bake in the 400 degree oven for another 10 minutes.
  • Remove, garnish with basil and serve warm.

Nutrition Facts : Calories 145 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 517 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ZUCCHINI AND RICOTTA CASSEROLE



Zucchini and Ricotta Casserole image

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

3 large zucchini, cut into bite-size pieces
4 cloves garlic, crushed
¼ cup (packed) finely chopped fresh mint
2 tablespoons olive oil
¼ teaspoon smoked paprika
salt to taste
1 cup ricotta cheese, or as needed
1 pinch cayenne pepper, or more to taste

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

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

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

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

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 with Creamy Ricotta image

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

2 tablespoons extra-virgin olive oil
¼ cup diced onion
1 clove garlic, chopped
1 pound ground turkey
1 (16 ounce) jar marinara sauce
1 (16 ounce) can fire-roasted diced tomatoes
2 cups zucchini noodles
7 tablespoons ricotta cheese
¼ cup shredded mozzarella cheese
5 leaves basil, thinly sliced
1 pinch red pepper flakes, or to taste

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 BAKE



Zucchini Ricotta Bake image

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

2 lbs zucchini
15 ounces light ricotta cheese
1/2 cup fat free egg substitute
1/2 cup dry breadcrumbs, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon minced parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1 (26 ounce) jar low sodium spaghetti sauce
1 1/2 cups shredded part skim reduced-fat mozzarella cheese

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 PASTA WITH RICOTTA



Zucchini Pasta with Ricotta image

Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
1/2 cup ricotta

Steps:

  • Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
  • Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Nutrition Facts : Calories 565 g, Fat 13 g, Fiber 6 g, Protein 22 g

RICOTTA AND ZUCCHINI CANNELLONI



Ricotta and Zucchini Cannelloni image

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dinner     Small Plates     Kid-Friendly     Wheat/Gluten-Free     Pasta     Zucchini     Ricotta     Bake     Spinach     Tomato     Vegetarian     Mozzarella

Yield 4-6 servings

Number Of Ingredients 10

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

Steps:

  • Preheat oven to 180°C (350°F).
  • Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
  • Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
  • Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

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