We’re the first to admit that are fans of Italian food and crave a good red sauce slathered over any food on a cold night. 😉 But, as you know, we’re likely much more apt to go for it when it’s done in a healthy way! Great news, we’ve got a good one for you today! Baked Ziti that you crave? Try this insanely delish version and it’s your waistline that you’ll save! For only 334 calories, this recipe from The Midwest Dairy site will tantalize your taste buds and give you veggies to boot! Oh yeah!
(Psst… looking for more lightened up recipes? Please feel free to search this site! And here are a few to try…
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )
Baked Zucchini Ziti
Servings: 6
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Created by: Rebecca Murphy, Schwinn Farms, Inc. – Kansas
Ingredients:
8 ounces ziti, uncooked
1 (28 ounce) can crushed tomatoes, low sodium
1 ½ teaspoons 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
Preparation:
1. Cook pasta according to package instructions, drain and set aside.
2. Preheat oven to 400 degrees.
3. 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.
4. 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.
Nutrition Facts: Calories: 334; Total Fat: 10g; Cholesterol: 67mg; Sodium: 371mg; Carbohydrates: 42g; Dietary Fiber: 4g; Protein: 21g; Calcium: 41% Daily Value
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- 8 ounces ziti, uncooked
- 1 (28 ounce) can crushed tomatoes, low sodium
- 1 ½ teaspoons 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
- Preparation
- 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.