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
BETHANY'S ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE
This is my daughter Bethany's favorite vegetarian zucchini dish. Simple, fresh and cheesy. I make it special just for her. From MoM to you Bethany! ;) Lots of Love included ...
Provided by Tammy T
Categories Other Main Dishes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450°.
- 2. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
- 3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired
- 4. Can cut this recipe in half if need be.
ZUCCHINI WITH RICOTTA-BASIL MOUSSE
The fragrant cheese stuffing in this recipe from Cooking Light magazine can be used with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients because it will liquefy the ricotta.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9-inch baking dish coated with cooking spray.
- Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 1 gram, TransFat 0 grams
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
STUFFED ZUCCHINI WITH RICOTTA
These zucchini stuffed with ricotta can be served along side a roast. piece of chicken or steak or even on their own as a vegetarian meal. Serve hot, warm or at room temperature.
Provided by Marcellina
Categories Side Dish
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.
- Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.
- Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. 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. Remove from heat.
- In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
- To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.
- Pour tomato sauce into baking tray/s.
- Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
- Sprinkle over extra grated pecorino.
- Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.
Nutrition Facts : Calories 321 kcal, Carbohydrate 20 g, Protein 13 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 270 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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
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
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL RECIPE - (4/5)
Provided by á-24269
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.
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