Recipe: Zucchini and ricotta rustica
Serves: 4 1-cup servings
  • 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
  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
Recipe by My Southern Health at