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 and gluten-free.

Course Main Course, Side Dish

Cuisine American

Keyword dinner, gluten-free, healthy, low-carb, lunch, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 185kcal

Author Olivia Ribas

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

US Customary - Metric

Instructions

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.

Notes

The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery than small zucchinis.
Freshly grated parmesan does melt better than pre-grated parmesan cheese. But in a rush, you can use pre-grated!
To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don't recommend freezing this). So, I suggest eating it immediately or only keeping it for 2-3 days in the fridge in an airtight container.
To reheat: Reheat the leftover casserole in the microwave until warmed through.

Nutrition