Baked Zucchini Ziti

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Prep Time: 20 minutes

Cook Time: 35 to 40 minutes

Makes: 6 servings

  • 8 ounces ziti, uncooked
  • 1 28-ounce can crushed tomatoes, low sodium
  • 1 1/2 teaspoons Italian seasoning
  • 1 cup grated zucchini (about 1 medium)
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella, divided
  • 1/2 cup, plus 1 tablespoon grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • Salt and pepper
  • Cooking spray

Cook pasta according to package instructions; drain and set aside.

Preheat oven to 400F.

In a medium bowl, combine tomatoes and Italian seasoning. In a separate bowl, mix zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper.

Coat a 2-quart casserole dish with cooking spray. Spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes.

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