*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I made some changes to the recipe, and I was very satisfied with the results. I used one large, unpeeled, garden fresh zucchini (about 16" long). I cut off the ends, cut it in half, and then sliced it into long slices about 1/4" thick. (The next time I make it I will also remove the zucchini seeds.) I subtituted cottage cheese for the ricotta and egg beaters for the egg whites. Because I did not have fresh herbs on hand, I used one tbsp. of dried parsley and one tsp. of sweet basil. I used bottled spagetti sauce. I will definitely make it again.
I only loosely follow recipes, as I did with this one, and it came out great. I didn't bother with the eggs or breading procedure at all. I used considerably more garlic and basil from the garden. I used only 2 cups of sauce and only 1 cup of ricotta as the recipe seems to call for far too much in my opinion. Though I'm not a huge fan of Italian food, this was probably one of the best dishes I have made.
Mmmmmm, yummy! I've made this dish 4 times and everyone loves it. This last time I used cottage cheese because its a little bit healthier and less expensive than ricotta. We actually liked the cottage cheese better, you just need to drain out a little of the cottage cheese juice before mixing it up. Also I used dried parsley and basil and it still tasted great. Try this dish!!
I followed the advice of other reviewers and fried the zucchini slices instead of baking them...Don't do it! It took forever to fry everything up. I regretted not baking them...it would have been quicker and healthier. I also used an italian cheese blend instead of just mozzarella and felt the need to add more spices to the cheese and breadcrumb mixtures. And 2 Chernobyl sized zucchinis were more than enough. I also used 3 full eggs instead of 2 egg whites to coat the zucchini slices for breading and 3 full eggs instead of 6 whites for the cheese mixture. It was a lot of work; it tasted good; but I am struggling to say it was worth the work. I will try this again but I will bake the zucchinis and maybe that will streamline the process enough for me.
Great way to use up those large zucchinis! I used cottage cheese bottled spaghetti sauce and 3 whole eggs. Like lasagna this serves up better if you give it 15 minutes to 'set' after coming out of the oven. In deference to husband I replaced some zucchini slices with a couple pork cutlets - crumbed & baked alongside the zucchini they turned out perfect. And adding meat meant it counted as a main dish:) Next time I'll reduce the parmesan in the crumbs and use dried basil & garlic powder. To the cheese mixture I'm adding minced garlic fresh basil s&p and the 1/2 cup of parmesan reserved from the crumbs. Yum!
This was even better last night (the 2nd time I made it) Made my own version of 2 large servings and it turned out less soupy. Used 1/3 cup dry bread crumbs 1/3 cup grated Pecorino-Romano cheese (for the Parm) garlic powder dried spices 3/8 cup egg whites (divided) and 12 oz. zucchini. Really blotted the juice out of a cup of cottage cheese and boiled an 8 oz. can of no-salt added tomato sauce to reduce it. Used 2/3 of a cup of a combo of mozzarella and provolone cheeses (ran out of mozzarella). Layered it in a glass loaf pan and baked it 35 minutes at 400 degrees. IT WAS SUPER EXCELLENT--a little juicy on the bottom but what else could one expect with that layer of tomato sauce on the botton??? YUM YUM YUM.