Zucchini with ricotta cheese (pastaless baked ziti)

This is very easy meal to prepare. The most time consuming part might be shredding/cutting the zucchini. You can use a grater to get fine and consistent pasta like shred. I don’t always have time to labor over the details and just opted to slice the zucchini in thin long pieces – fettuccine like.

Zucchini with ricotta cheese (pastaless baked ziti)
Votes: 1
Rating: 5
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Zucchini with ricotta cheese (pastaless baked ziti)
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
1person 5min 5 min 3min
Servings Prep Time
1person 5min
Cook Time Passive Time
5 min 3min
Ingredients
Servings: person
Units:
Ingredients
Servings: person
Units:
Instructions
  1. Warm up skillet pan and add olive oil and garlic. Saute garlic.
  2. Add zucchini and continue sautéing. The zucchini will become lighter in color as it cooks. You can cook to your desired tenderness - al dente if you like it somewhat crisp.
  3. Add tomatoe sauce to the pan and bring to a simmer.
  4. Add ricotta cheese and stir lightly. You can blend it all the way if you like the ricotta mixed with the sauce or just alittle. The idea is to heat the ricotta alittle.
  5. Sprinkle with parmesan cheese.
  6. Season with salt/pepper to taste.

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