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
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
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
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 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
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.
FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
ZUCCHINI & RICOTTA CREAM SAUCE
I created this recipe after seeing a similarly prepared squash mac n' cheese recipe. I decided to try this out and see how it would go. After a successful few attempts, I've decided to share it with other. Important is having fresh ingredients. I also really push the romano-pecorino cheese in this recipe. It is a very salty cheese so the use of salt is really nonexistent in this recipe. If you're going to substitute, I would really recommend using parmigiano-reggiano or the highest quality freshly grated cheese you can find. However to each his own. It doesn't really matter, as long as it suits your tastes. =)
Provided by august111966
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the olive oil and garlic from a cold start.
- While the garlic is browning, cut your zucchini in half long ways. Take one of the halves and cut into small ¼ inch pieces.
- Once the garlic has browned, add your half-half, zucchini pieces, ½ cup of water, 1 tsp of basil and chicken bouillon to the olive oil/garlic mixture. Stir often until the mixture begins to bubble slightly. Once it is bubbling, allow to cook over medium-low heat for 10 minutes.
- While the mixture is cooking, take your other zucchini half and shred until you have about 1 ½ cups(more or less depending on your preference).
- Once the mixture on the stove has finished cooking, remove from heat and (CAREFULLY) pour into a blender. Blend until the mixture is about as fine as it's going to get and place back in the saucepan, placing it over heat again.
- Stir in your freshly grated cheese as well as your ricotta cheese. Continuously stir for about 5 minutes, or until everything is nice and melted. Pour in the shredded zucchini. Let sit over your lowest heat setting for about two minutes. At this time, you can add more basil if you'd like. It's not necessary.
- After about two minutes, remove from heat. Let it sit and thicken up a bit before pouring over your favorite pasta. I recommend using Ronzoni Smart Taste pasta, as it's an enriched and low calorie option that tastes great!
Nutrition Facts : Calories 537.8, Fat 46.1, SaturatedFat 22.2, Cholesterol 103.3, Sodium 757.7, Carbohydrate 13, Fiber 0.5, Sugar 1.8, Protein 19.7
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