Low-cal Italian Zucchini Bolognese

"I'm not sure where this recipe came from, but it looks really good and healthy, too. I'm just waiting for a kind neighbor to share some of his zucchini harvest so I can try it. (Prep time is approximate)"
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
6
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ingredients

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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

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!
 
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