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.
Servings: 6 people
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
- 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
Serving: 1/6 | Calories: 185kcal | Carbohydrates: 10g | Protein: 10g | Fat: 11g | Cholesterol: 92mg | Sodium: 566mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g