"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Ricotta Bake Recipe

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This recipe for Zucchini Ricotta Bake, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Tuesday, July 25, 2006


2 pounds zucchini
1 (15 oz) container low fat ricotta cheese
2 eggs
1/2 cup Italian bread crumbs (divided)
1/4 cup grated parmesan cheese (divided)
1 Tblsp parsley flakes
1/4 tsp oregano
1/4 tsp basil
1/8 tsp pepper
1 jar spaghetti sauce
1 1/2 cups shredded mozzarella cheese

Cut zucchini into 1/4 inch slices. Place in a steamer and steam for 4 to 5 minutes or until just tender. Drain and pat dry. In a bowl, combine the ricotta, eggs, 1/2 of the bread crumbs, 1/2 of the parmesan cheese, and the spices.
Spread 1/3 of the spaghetti sauce in the bottom of a 9 x 13 dish, cover with 1/2 of the steamed zucchini, ricotta mixture, and some mozzarella cheese. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce, then sprinkle with remaining bread crumbs and parmesan cheese. Cover and bake at 350 for 45 minutes, then uncover and bake for 15 more minutes. Let stand for 10 minutes before cutting.




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