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Low-cal Italian Zucchini Bolognese

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“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)”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim zucchini; cut into very thin lengthwise slices with a very sharp knife.
  2. 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.
  3. Layer one third of the zucchini slices in a 8-cup shallow casserole; top with part of the cheese and mushroom slices.
  4. 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.
  5. Repeat to make 3 layers; cover casserole with aluminum foil.
  6. Bake in 350 degree oven for 40 minutes.
  7. Remove foil; bake 20 minutes longer, or until zucchini is tender and casserole is bubbly.
  8. Spoon ricotta on top.
  9. Let stand 10 minutes before serving.
  10. SUGGESTED VARIATIONS:
  11. 1 cup of diced cooked chicken or 1/2 pound lean ground beef can be substituted for the Italian sausage.
  12. To save a few more calories, use low-fat cottage cheese instead of ricotta.

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