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Gwendolyn Crawshaw: "Excellent. I added 2 layers of 3 uncooked lasagna…" Read More
17Ingredients
105Minutes
320Calories
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Ingredients
US|METRIC
11 SERVINGS
- 3 zucchini (medium)
- 2 Tbsp. olive oil
- 1 red onion (diced)
- 1 red bell pepper (seeded and diced)
- 2 carrots (grated or finely chopped)
- 4 cloves garlic (minced)
- 1 1/2 lb. mushrooms (chopped into ¼" pieces)
- 1 yellow squash (chopped into ¼" pieces)
- 1 jar marinara sauce
- 1 tsp. dried oregano
- 1 1/2 tsp. dried basil
- 3/4 tsp. red pepper flakes
- 16 oz. ricotta cheese (container, or cottage cheese)
- 1 large egg (beaten)
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- Parmesan cheese (for sprinkling)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol70mg23% |
Sodium610mg25% |
Potassium790mg23% |
Protein19g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars11g |
Vitamin A70% |
Vitamin C60% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
John Sullivan 5 years ago
Very good. Allow more time for prep. 1.5 lbs of 1/4 in cut mushrooms takes at least 1.5 hrs.
Jules 5 years ago
Absolutely wonderful. Definitely not a weekday dish as there is a lot of prep work and I made my own sauce.
Lisa Cashman 5 years ago
I would only do this recipe if you have a mAndoline to slice the zucchini I did not have enough zucchini for the recipe I did spend time to dry the zucchini Rasta was ok still came out a tad soupy I would try again slices zucchini into rounds instead
Arnold 5 years ago
Excellent, added salt and pepper to sauce and broiled a little bit to color cheese.
Lisa 6 years ago
The zucchini needed a bit more cooking time but the recipe is great. The amount of red pepper flakes is the perfect zip.
Ana T. 6 years ago
This was a very good meal!!! Even my picky six year old loved it. The only piece of advice is make sure you salt the zucchini at the very beginning in order to get all of the water out and easier to blot