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
ZUCCHINI PASTA WITH RICOTTA
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
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
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 PASTA (BAKED)
The large yellow flower buds opened up as wide as the plant would allow first thing in the morning as the sun crept up over the ridge. It was as if to grasp all the sunshine and dew it could as it continued to grow into a mature zucchini, bright green, strong, and solid. Once they start on their upward growth, zucchini, or any squash for that matter; don't stop. As with any garden during the summer months, the garden fairies do their magic and we are blessed with many zucchini, squash, and eggplants. Not very often, but sometimes, you just want to fairies to take a break, and not bring so many vegetables at one time, but alas; this is not the case. I put together this little recipe to warm the souls of all, and still incorporate the use of this nifty vegetable while pondering the many stories of the farm. Go ahead, take a breath, enjoy the work of the zucchini fairies and the nourishment the zucchini plant brings.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
- Grate zucchini, drain in colander removing excess water.
- Cook pasta in large saucepan, until al dente, drain well and set aside.
- Heat butter in frying pan, add spring onion and cook one minute.
- Add garlic and saute' for 1 minute.
- Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
- Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
- Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
- Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
- Bake 25-30 minutes, or until firm and golden.
- Add chopped parsley or cilantro for garnish after removing from oven.
PASTA WITH ZUCCHINI RICOTTA SAUCE
Make and share this Pasta With Zucchini Ricotta Sauce recipe from Food.com.
Provided by chia2160
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
- Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
- While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
- Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.
Nutrition Facts : Calories 652.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 31.4, Sodium 65.2, Carbohydrate 96, Fiber 14.3, Sugar 1.8, Protein 17.1
CREAMY ZUCCHINI AND SPINACH PASTA BAKE
Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
- Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BAKED ZUCCHINI PASTA
Provided by 5 Dinners 1 Hour
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Chop zucchini into 1 inch pieces and add to a large bowl.
- Add next 6 ingredients to zucchini and mix well.
- Spray a 9 x 13 baking dish non stick spray and layer ingredients- ½ Sauce/noodle mix then ½ mozzarella cheese. Repeat ending with cheese on top. Cover with foil.
- Bake covered 350 degrees for 45 - 55 minutes or until bubbly.
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- Add the zucchini and olive oil to a large pot and saute on medium high heat for 5-6 minutes until softened.
- Mix together the ricotta, water, Parmesan cheese, lemon juice, lemon zest, salt, pepper and red pepper flakes.
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- Cook the pasta according to package directions, taking out 2-3 minutes early so it is al dente. Drain and set aside.
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- Add the butternut squash to an ovenproof pan, drizzle with oil and sprinkle with the thyme and basil. Nestle the ricotta in the middle of the pan, and drizzle with a little more oil and a grind of black pepper (if using). Bake for 35-40 minutes until the squash is thoroughly softened.
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- Bring a large pot of water to boil, and cook pasta according to package directions. Reserve 1 cup of cooking liquid.
- In a large skillet, over medium-high heat, heat the olive oil. Add the zucchini, and saute for a couple minutes. Add garlic, and season with salt, pepper, and red pepper flakes. Saute for 2 more minutes, until zucchini is almost cooked. Add tomatoes, and stir until warmed.
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- First, make the vegan ricotta. Press the tofu first, or for a quick method since you are going to crumble it anyways, place the tofu in a paper towel, and squeeze the block of tofu over the sink, try to squeeze as much liquid out as you can.
- Then place the tofu in a food processor with the remaining ricotta ingredients. Pulse the mixture, scraping down the sides as needed until it is smooth, but still has some texture, like ricotta. Set aside.
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