Zucchini And Ricotta Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Zucchini Ricotta Bake image

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

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

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



Baked Zucchini Noodles with Creamy Ricotta image

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

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

RICOTTA STUFFED ZUCCHINI

This appetizer is quick to prepare and delicious.

Provided by chunker

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Ricotta Stuffed Zucchini image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Provided by David Tanis

Categories     dinner, lunch, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Summer Pasta With Zucchini, Ricotta and Basil image

Steps:

  • Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  • Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
  • Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  • Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

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



Zucchini Ricotta Bake image

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.

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

RICOTTA AND ZUCCHINI CANNELLONI

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



Ricotta and Zucchini Cannelloni image

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.

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

More about "zucchini and ricotta bake recipes"

ZUCCHINI RICOTTA BAKE | 12 TOMATOES
Web Jan 16, 2018 Preheat oven to 375°F and grease a 9x9-inch baking dish with nonstick spray. In a large skillet, heat …
From 12tomatoes.com
4.2/5 (5)
Total Time 45 mins
Servings 4-6
  • In a large skillet, heat olive oil over medium heat. Add squash and cook until barely begging to soften, stirring occasionally, about 3 minutes. Add garlic and cook one minute more. Season to taste with salt and pepper.
  • In a medium bowl, mix together eggs and ricotta, then stir in half of the mozzarella cheese, the basil, dill, and salt and pepper.
  • Layer half of the squash into the prepared baking dish, then spread evenly with half of the egg-cheese mixture. Top with the remaining squash, followed by another layer of the egg-cheese mixture. Top with remaining mozzarella cheese.
zucchini-ricotta-bake-12-tomatoes image


BAKED ZUCCHINI RICOTTA CASSEROLE - WHAT'S …
Web Oct 30, 2019 Ingredients you will need for Baked Zucchini Ricotta Casserole (for specific quantities, print off the …
From whatscookinitalianstylecuisine.com
Estimated Reading Time 4 mins
baked-zucchini-ricotta-casserole-whats image


RICOTTA AND ZUCCHINI BAKE RECIPE - RECIPEYUM
Web Preheat oven to 180°C and line a baking dish with baking paper. Wash the zucchinis, then grate them and place in a colander. Add a few dashes of salt and stir through. …
From recipeyum.com.au
ricotta-and-zucchini-bake-recipe-recipeyum image


ZUCCHINI BAKE WITH SAUSAGE AND RICOTTA
Web Feb 28, 2014 Place ricotta cheese in a medium-sized bowl, add egg whites, red onion flat-leaf parsley, salt, and some pepper, Incorporate all ingredients together. Set aside at …
From themccallumsshamrockpatch.com
zucchini-bake-with-sausage-and-ricotta image


BAKED ZUCCHINI AND RICOTTA CASSEROLE - CHEF LINDSEY FARR
Web Aug 24, 2013 Toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish. Spoon on dollops of ricotta so that about half of …
From cheflindseyfarr.com
5/5 (1)
Total Time 40 mins
Category Side Dish
Calories 120 per serving
  • Cut off the top and bottom of the zucchini, slice it in half lengthwise, and then cut each half into triangles. Confused? Watch Chef John’s video. You’ll get a good laugh too; it’s good for the soul. Anyways, toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish.
  • Spoon on dollops of ricotta so that about half of the zucchini is covered. Sprinkle cayenne over the top of the ricotta and zucchini. I used two small pinches.
  • Bake in pre-heated oven for 30 minutes. I kept it in there a little longer because I wanted my cheese to brown more but the bottom zucchini over cooked. Not tragically, but just enough to know that I should have removed it earlier.


BAKED AND HERBED ZUCCHINI AND RICOTTA RECIPE - RECIPELAND.COM
Web Cover and steam for about 5 minutes or until zucchini slices are just tender. Drain and pat dry with a papper towel. In a large bowl, mx together ricotta, eggs, 3 tablespoons bread …
From recipeland.com


STUFFED ZUCCHINI WITH RICOTTA - MARCELLINA IN CUCINA
Web Feb 16, 2018 Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes. Add the zucchini pulp and cook until tender. Add breadcrumbs and mix well. …
From marcellinaincucina.com


ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT
Web Jan 18, 2023 This zucchini ricotta bake may be healthier than a traditional lasagna—but it's just as delicious. Share. Save Saved . Share on Facebook ... I have made this …
From valblo.dynu.net


BAKED ZUCCHINI PASTA - SLENDER KITCHEN
Web 1. Preheat the oven to 400 degrees. 2. Cook the pasta according to package directions, taking out 2-3 minutes early so it is al dente. Drain and set aside. 3. Heat the olive oil in a pan. Add the zucchini, garlic, Italian seasoning, and onion powder. Cook until just tender.
From slenderkitchen.com


ZUCCHINI RICOTTA ROLL UPS - THIS DELICIOUS HOUSE
Web Jul 14, 2021 Bake for about 10-15 minutes, until the zucchini softens and becomes pliable. Let the zucchini cool slightly before spooning on the filling. Step 2: Make the …
From thisdelicioushouse.com


ZUCCHINI FRITTATA RECIPE WITH RICOTTA - SHE LOVES BISCOTTI
Web May 23, 2020 Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally. Add the shredded zucchini and the chopped red pepper. …
From shelovesbiscotti.com


ZUCCHINI CASSEROLE RECIPES | TASTE OF HOME
Web Find zucchini casserole recipes, like zucchini squash casserole recipes, frozen zucchini casserole recipes and zucchini casserole with ground beef.
From valblo.dynu.net


EASY BAKED MOSTACCIOLI PASTA - THE RECIPE REBEL
Web Feb 15, 2023 Drain. Meanwhile, combine 2 cups mozzarella, ricotta, ¼ cup Parmesan, and egg. Set aside. Preheat oven to 425 degrees F and lightly grease a 9×13″ baking …
From thereciperebel.com


ZUCCHINI RICOTTA BAKE - RUNNING TO THE KITCHEN®
Web Aug 9, 2022 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 Instructions Preheat oven to 400 degrees.
From runningtothekitchen.com


ZUCCHINI RICOTTA GALETTE - JO COOKS
Web Jan 9, 2023 Assemble the galette: Preheat the oven to 400F and line a baking sheet with parchment paper. Roll the pastry dough to a 12-14″ round. Spread the cheese mixture …
From jocooks.com


EASY WHITE CHICKEN LASAGNA RECIPE | RUSTIC FAMILY RECIPES
Web Feb 16, 2023 Layer with chicken and zucchini. Top the ricotta with half of the shredded chicken and ½ of the sliced zucchini; Add cheese. Cover with ½ of the grated Italian …
From rusticfamilyrecipes.com


THIN ZUCCHINI TART | RICARDO
Web Preparation. With the rack in the lowest position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. In a bowl, combine the ricotta and …
From ricardocuisine.com


72 BEST COMFORT FOOD RECIPES TO NOURISH YOUR SOUL
Web Feb 16, 2023 Cozy beef, pork and lamb recipes. Mozzarella Stick Hotdish by Riley Wofford. Hotdish is a dinner time staple across the country, but mainly throughout the …
From news.yahoo.com


ZUCCHINI & RICOTTA PIE - BAKING SENSE®
Web Mar 17, 2022 Preheat the oven to 350°F. Roll the pie dough and line a 9" pie pan, flute the edges with your fingers or a fork. Using a fork, prick the bottom of the pie shell 10-12 …
From baking-sense.com


ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT
Web Jan 18, 2023 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 …
From stage.tasteofhome.com


Related Search