STREAMING NOW: The Delicious Miss Dahl

Low-cal Italian Zucchini Bolognese

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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)”
1hr 30mins

Ingredients Nutrition


  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.
  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a