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.
fresh law-fat ricotta cheese
— sliced ⅛" thick
cups homemade tomato sauce
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, ½ cup Parmesan cheese and eggs. Stir well.
In a small casserole layer 5 or 6 zucchini slices.
Spread some tomato sauce on the top of the zucchinis.
Next, place some of the ricotta cheese mixture.
Repeat the layers until all your ingredients are all used up.
Top with sauce and the other half of Parmesan cheese.
Bake 30 minutes covered and 10 minutes uncovered.
Let stand about 10 minutes before serving.
Main Course, Side Dish
dinner, gluten-free, healthy, low-carb, lunch, vegetarian
Nutrition InformationAmount 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!
This post contains affiliate links. For more information, please visit my disclosure page here.