I loooove zucchini, it’s one of my favorite veggies. Pair it with one of my other favorite vegetables – tomatoes – and some Parmesan cheese and you have one happy gal on your hands. Pinterest is a goldmine of recipes for foodies. That’s where a found this great new light and yummy zucchini recipe from Italian Chips.
This recipe is easy to prepare, light and refreshing and best when summer veggies are at their peak. I hope you enjoy it as much as I did!
What are some of your favorite ways to use zucchini?
Light Zucchini Parmesan
adapted from Italian Chips
- 1 large zucchini
- 4 tomatoes
- 2/3 c. low fat ricotta
- 1/4 c. 2% Greek yogurt
- 1 egg, yolk and white separated
- basil leaves
- 4 Tbsp. of grated Parmesan
- extra virgin olive oil
Preheat the oven to 350°F. Wash and slice tomatoes and place on a baking sheet covered with parchment paper. Salt tomatoes and drizzle with extra virgin olive oil. Bake for 30 minutes.
While tomatoes are in the oven, wash the zucchini and remove the ends. Slice them thinly using a mandoline. Put zucchini slices in a colander and add salt and pepper. Let them rest for 15 minutes.
In a medium bowl mix the ricotta with the egg yolk. In a separate bowl, beat the egg white until stiff and add fold into the ricotta mixture. Gently fold in the yogurt.
Grease a small casserole dish. Alternate layers of vegetables, basil and cheese starting with zucchini slices, then tomato slices, basil leaves and a layer of ricotta mixture and some grated Parmesan. Repeat layers until you run out of ingredients and finish with grated Parmesan.
Bake for 30 minutes and let cool before serving. This is great served chilled the next day for a light lunch!