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zucchini ricotta bake



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  • Carbohydrates: 96.8
  • Fats: 6.0
  • Dietary Fiber: 7.0
  • Minerals: 5.0
  • Proteins: 15.0
  • Vitamins: 11.0
  • Water: 2.0


  1. Preheat oven to 350 degrees
  2. Coat a 13 x 9 inch baking dish with nonstick cooking spray
  3. Cut zucchini lengthwise into 1 / 4 inch slices
  4. Place in a basket over 1 inch of boiling water
  5. Cover and steam for 5-6 minutes or until just tender
  6. Drain
  7. Pat dry
  8. In a bowl
  9. Combine ricotta
  10. Egg substitute
  11. 3 tablespoons bread crumbs
  12. 3 tablespoons parmesan
  13. Parsley
  14. Oregano
  15. Basil and pepper
  16. Set aside
  17. Spread a third of the spaghetti sauce in prepared baking dish
  18. Sprinkle with 2 tablespoons bread crumbs
  19. Cover with half of the zucchini
  20. Ricotta mixture and mozzarella
  21. Cover with remaining sauce
  22. Combine remainin crumbs and parmesan
  23. Sprinkle over top
  24. Cover and bake for 45 minutes
  25. Uncover
  26. Bake 15 minutes longer
  27. Let stand 15 minutes before cutting

Step 19

Total Time in Minute 45

Ingredients Count 11

cooking zucchini ricotta bake

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Light ricotta cheese

Fat free egg substitute

Dry breadcrumbs

Parmesan cheese


Dried oregano

Dried basil

Black pepper

Low sodium spaghetti sauce

Reduced-fat mozzarella cheese

zucchini ricotta bake Related Video

































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