Zucchini Ricotta Bake

I'm excited to present this recipe to you!!  As I mentioned earlier, I love Italian food.  I thought it might be fun to try a new, veggie lasagna style dish and came across this yummy recipe! :)  Make sure you have some good old french bread on the side, and you will have yourself a delicious meal.  Enjoy!

Printable Version

Ingredients:
2 pounds zucchini
1 (15 ounce) package ricotta cheese
1 egg
1/2 cup dry bread crumbs, divided
5 tablespoon grated parmesan cheese, divided
1 tablespoon parsley
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
1 jar (28 ounces) spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Directions:
1.  Cut zucchini lengthwise into 1/4 inch slices.  Steam for 5-6 minutes or until tender.
2.  In a large bowl, combine ricotta, egg, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano, basil, and pepper.  Set aside.
3.  Spread 1/3 of spaghetti sauce in a greased 13 x 9 inch baking dish.  Sprinkle with 2 tablespoons bread crumbs.  Cover with half of the zucchini, then ricotta mixture and mozzarella.  Repeat layers of sauce, zucchini, ricotta mixture, and mozzarella.  Sprinkle remaining bread crumbs and mozzarella over the top.
4.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer.