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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.4
  • Total Fat: 9.1 g
  • Cholesterol: 31.7 mg
  • Sodium: 325.2 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.7 g

View full nutritional breakdown of Courgette calories by ingredient
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Courgette

Submitted by: JULIEN*

Introduction

Lasagna-inspired meal with zucchini instead of pasta. Yum!
I make a simple marinara sauce, but you can always just open up a jar of your favorite store-bought.
Recipe is for a SMALL pan, feeds 2 adults! It's really easy to double, just double everything to make a 9x12 pan. : )
Lasagna-inspired meal with zucchini instead of pasta. Yum!
I make a simple marinara sauce, but you can always just open up a jar of your favorite store-bought.
Recipe is for a SMALL pan, feeds 2 adults! It's really easy to double, just double everything to make a 9x12 pan. : )

Number of Servings: 8

Ingredients

    Zucchini, 3 cup, sliced
    Spaghetti/Marinara Sauce (tomato sauce), 3 cup
    Mozzarella Cheese, part skim milk, 3 oz
    Ricotta Cheese, part skim milk, .5 cup (mix with a little garlic powder for deeper flavor)
    Parmesan Cheese, grated, 3 tbsp

Directions

Slice the zucchini the long way to make long, flat, lasagna-shaped pieces. Leave the skin on, it helps the final product hold it's shape like a lasagna.

Put a small amount of sauce on the bottom of a small baking pan and start layering the zucchini, sauce and cheese just like you normally would for a lasagna. Make sure there is plenty of mozzarella on the top because it will brown and look beautiful.

Bake at 375 until it bubbles in the center.

Zucchini let off liquid while cooking so make sure your sauce is thick before you begin to layer! You may need to boil off some extra liquid if using a jarred sauce!

Number of Servings: 8

Recipe submitted by SparkPeople user JULIEN*.






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