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)

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Zucchini with ricotta cheese (pastaless baked ziti)

Votes: 1 Rating: 5 You: Rate this recipe!

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Servings	Prep Time	Cook Time	Passive Time
1person	5min	5 min	3min

Servings	Prep Time
1person	5min

Cook Time	Passive Time
5 min	3min

• Course lunch, Main Dish
• Cuisine Italian

Ingredients

• 1 Tbspn Extra Virgin Olive Oil
• 1-2 Garlic Cloves, chopped
• 1 Zucchini, sliced
• 1/4 cup Tomatoe Sauce
• 2 Tbspn Ricotta Cheese
• 1 tspn Grated Parmesan Cheese

Servings: person

Units:MetricUS Imperial

Ingredients 1 Tbspn Extra Virgin Olive Oil 1-2 Garlic Cloves, chopped 1 Zucchini, sliced 1/4 cup Tomatoe Sauce 2 Tbspn Ricotta Cheese 1 tspn Grated Parmesan Cheese Servings: person Units:MetricUS Imperial

Course lunch, Main Dish Cuisine Italian

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.