Recipes
October 19, 2017

Recipe: Zucchini and Ricotta Rustica

by Bowl of zucchini sautéed with tomato and Canadian bacon

A healthy but hearty side dish to warm up cool evenings.

 

Zucchini, tomato and fresh basil are colorful, low-calorie ingredients that make us think of summer. But when sautéed with some Canadian bacon and mixed with a bit of ricotta and Parmesan, they transform into a savory warm vegetable dish that feels like comfort food. Try pairing this easy-to-make side dish with chicken or salmon for a weeknight dinner that feels more calorie-rich than it really is.

Keep in mind that the Canadian bacon adds a lot of salt, however. If you follow a low-sodium diet, skip the meat here and rely only on the Parmesan for a little salty tang.

Chopped raw zucchini, tomato, Canadian bacon and Parmesan cheese

 

Ingredients

Olive oil cooking spray
3 cups (2 medium) zucchini, sliced thin
Pepper, to taste
1⁄2 pound Canadian bacon, sliced thin, trimmed of fat and diced (omit if you are on a limited-sodium diet)
1 1⁄2 cups fresh tomato, diced
1⁄2 cup fresh basil, shredded
1⁄2 cup fat-free ricotta cheese
2 tablespoons grated Parmesan cheese

 

Instructions

In a large nonstick skillet, heat cooking spray until hot but not smoking.

 

Add the zucchini, season with pepper and sauté over moderate heat until softened.

 

Zucchini, tomato and Canadian bacon in pan

Stir in the Canadian bacon (if using), tomato and basil. Cook until the tomato is softened.
Remove from heat and toss with the ricotta and Parmesan cheeses.

 

Recipe: Zucchini and ricotta rustica
Serves: 4 1-cup servings
 
Ingredients
  • Olive oil cooking spray
  • 3 cups (2 medium) zucchini, sliced thin
  • Pepper to taste
  • 1⁄2 pound Canadian bacon, sliced thin, trimmed of fat and diced (omit if limiting sodium)
  • 1 1⁄2 cups fresh tomato, diced
  • 1⁄2 cup fresh basil, shredded
  • 1⁄2 cup fat-free ricotta cheese
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. In a large nonstick skillet, heat cooking spray until hot but not smoking.
  2. Add the zucchini, season with salt and pepper and sauté over moderate heat until softened.
  3. Stir in the Canadian bacon (if using), tomato and basil and cook until tomato is softened.
  4. Remove from heat and toss with the ricotta and Parmesan cheeses.
Nutrition Information
Serving size: 1 cup Calories: 163 Fat: 7.4 grams Saturated fat: 2.3 grams Sugar: 4.3 grams Sodium: 908 milligrams Fiber: 1.8 grams Protein: 18.2 grams Cholesterol: 38 milligrams

 

Lunch, Dinner, Weight Management

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