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.
- 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
- Heat oven to 425° Fahrenheit (218° Celsius).
- Coat two medium baking pans with nonstick cooking spray.
- Cut all zucchini squash lengthwise in half. Then, cut each half lengthwise into slices about ¼ inch thick.
- Spread squash and zucchini on pans in single layer and season with Italian seasoning.
- Bake for 25 minutes, turning over once halfway through baking.
- Remove from oven and set aside. Reduce oven temperature to 375° Fahrenheit (190° Celsius).
- In a large skillet, heat pasta sauce over medium-high heat. Mix spinach into the pasta sauce.
- 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.
- 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.
- Bake for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.
Serving size: 2½ x 4½ inches
Nutritional analysis (per serving):
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.