Zucchini Casserole Recipe - This zucchini, ricotta, Parmesan and tomato sauce casserole recipe makes a delicious recipe for summer. It is easy and quick to make and it is also low in carbs.

Zucchini Casserole Recipe

Yield: 6 people
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
This zucchini, ricotta, Parmesan and tomato sauce casserole recipe makes a delicious recipe for summer. It is easy and quick to make and it is also low in carbs and gluten-free. 
Print Recipe
5 from 2 votes

Ingredients

  • 2 cups fresh law-fat ricotta cheese
  • 1 cup parmesan cheese — grated
  • 3 eggs
  • 3 zucchinis — sliced ⅛" thick
  • 2 ½ cups homemade tomato sauce

Instructions

  1. Preheat oven to 375°.
  2. In a medium bowl mix ricotta cheese, ½ cup Parmesan cheese and eggs. Stir well.
  3. In a small casserole layer 5 or 6 zucchini slices.
  4. Spread some tomato sauce on the top of the zucchinis.
  5. Next, place some of the ricotta cheese mixture.
  6. Repeat the layers until all your ingredients are all used up.
  7. Top with sauce and the other half of Parmesan cheese.
  8. Bake 30 minutes covered and 10 minutes uncovered.
  9. Let stand about 10 minutes before serving.
Course: Main Course, Side Dish
Cuisine: American
Keyword: dinner, gluten-free, healthy, low-carb, lunch, vegetarian

Nutrition Information

Amount per serving (1/6) — Calories: 185, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 92mg, Sodium: 566mg, Potassium: 421mg, Carbohydrates: 10g, Fiber: 2g, Sugar: 5g, Protein: 10g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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