Baked Zucchini Ziti


Yield: Make 6 servings

Total Time: 55 mins

Nutritional Facts Per Serving

  • Calories 334
  • Total Fat 10g
  • Cholesterol 67mg
  • Sodium 391mg
  • Carbohydrates 42g
  • Dietary Fiber 4g
  • Protein 21g
  • Calcium 41% Daily Value
Recipe by: Rebecca Murphy, Schwinn Farms, Inc. – Kansas

The whole family will love this classic Italian ziti recipe mixed with Parmesan, ricotta and mozzarella cheese.

Ingredients

  • 8 ounces ziti, uncooked
  • 1 (28 ounce) can crushed tomatoes, low sodium
  • 1 ½ teapoons Italian seasoning
  • 1 cup grated zucchini (about 1 medium)
  • 1 cup part-skim Ricotta cheese
  • 1 cup shredded part-skim mozzarella divided
  • ½ cup + 1 tablespoon grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • Salt and pepper
  • Cooking spray

Directions

Cook pasta according to package instructions, drain and set aside.

Preheat oven to 400 degrees.

In a medium bowl, combine tomatoes and Italian seasoning. In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, ½ cup Parmesan and egg. Season with salt and pepper.

Coat a 2-quart casserole with cooking spray and spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining ½ cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes.


Yield: Make 6 servings

Total Time: 55 mins

Nutritional Facts Per Serving

  • Calories 334
  • Total Fat 10g
  • Cholesterol 67mg
  • Sodium 391mg
  • Carbohydrates 42g
  • Dietary Fiber 4g
  • Protein 21g
  • Calcium 41% Daily Value