Low-cal Italian Zucchini Bolognese
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 lbs zucchini
- 2 medium onions, sliced
- 2 italian sweet sausage or 2 hot Italian sausages
- 3⁄4 cup water
- 8 ounces lowfat mozzarella cheese, diced
- 1⁄4 lb mushroom, sliced (optional)
- 1 1⁄2 teaspoons salt
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1 (20 ounce) can diced tomatoes in tomato puree
- 1⁄2 cup low-fat ricotta cheese
directions
- Trim zucchini; cut into very thin lengthwise slices with a very sharp knife.
- Place onion slices and Italian sausages in a large skillet with water; cook over medium heat, stirring often, until water evaporates; then stir constantly until onion slices are golden; remove from heat; chop up sausages.
- Layer one third of the zucchini slices in a 8-cup shallow casserole; top with part of the cheese and mushroom slices.
- Combine salt, oregano, garlic powder, sugar and pepper in a cup; sprinkle part over vegetables; layer with one third of the onion-meat mixture and tomatoes.
- Repeat to make 3 layers; cover casserole with aluminum foil.
- Bake in 350 degree oven for 40 minutes.
- Remove foil; bake 20 minutes longer, or until zucchini is tender and casserole is bubbly.
- Spoon ricotta on top.
- Let stand 10 minutes before serving.
-
SUGGESTED VARIATIONS:
- 1 cup of diced cooked chicken or 1/2 pound lean ground beef can be substituted for the Italian sausage.
- To save a few more calories, use low-fat cottage cheese instead of ricotta.
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RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!