This recipe may take a bit of time to cook, but it’s well worth it. The calories are significantly reduced because zucchini and squash are used in this recipe instead of pasta.

Ingredients:

  • 1 pound green zucchini squash
  • 1 pound yellow zucchini squash
  • 1 teaspoon Italian seasoning
  • 2 cups chunky tomato pasta sauce
  • 8 ounces part skim ricotta cheese
  • 8 ounces firm tofu
  • 2 eggs
  • 1/3 cup or 1.5 pounces freshly grated Parmesan cheese
  • 2/3 cup seasoned bread crumbs
  • 2 cups mozzarella, part-skim
  • 3 cups fresh spinach, washed & trimmed
  • 1 cup fresh basil
  • nonstick cooking spray

Directions:

  1. Heat oven to 425° Fahrenheit (218° Celsius).
  2. Coat two medium baking pans with nonstick cooking spray.
  3. Cut all zucchini squash lengthwise in half. Then, cut each half lengthwise into slices about ¼ inch thick.
  4. Spread squash and zucchini on pans in single layer and season with Italian seasoning.
  5. Bake for 25 minutes, turning over once halfway through baking.
  6. Remove from oven and set aside. Reduce oven temperature to 375° Fahrenheit (190° Celsius).
  7. In a large skillet, heat pasta sauce over medium-high heat. Mix spinach into the pasta sauce.
  8. In a blender or food processor, combine ricotta, tofu, basil, eggs, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
  9. Assembly: Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread ricotta cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining Parmesan cheese.
  10. Bake for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.

Serves: 10

Serving size: 2½ x 4½ inches

Nutritional analysis (per serving):
230 calories
16.7 grams protein
11.7 grams fat
(5 grams sat. fat)
16 grams carbohydrate
3 grams fiber
600 milligrams sodium (if you use no salt added tomato sauce, sodium will decrease significantly)
High in iron, calcium and vitamins A and C

Note: Nutritional analysis may vary slightly depending on ingredient brands used.

Variations and suggestions:
Add other vegetables to the sauce, such as onions and red pepper. Have it for dinner tonight and freeze the leftovers for another night.