baked zucchini layers with ricotta

This baked zucchini is kind of like a zucchini lasagna or a ricotta stuffed zucchini parmesan...without the breading. I love anything with ricotta, it's nice and creamy and you can season it with yummy Italian herbs and garlic to add lots of flavor. Try serving with a side of spaghetti or faux meatballs or sausage.

PS I tried breading it first and it was a total waste of time (and calories). You can't taste the bread because it all gets absorbed by the ricotta and sauce, so don't try it. Already did. :)

You'll Need:
Zucchini- 2, cut in half and sliced fairly thin
Ricotta Cheese- 30 oz.
Shredded Parmesan Cheese- 1/2 cup
Garlic- 3-4 cloves, minced
Italian Herbs- Basil, Parlsey, Oregano- to taste
Garlic Powder- to taste
Egg- 1, optional
Spaghetti Sauce- 8 oz.

Cook sliced zucchini- you can bake it (15 min.) grill it (4 min. each side), sauté it (6-7 min.), or even boil it (2 min.)

While zucchini cooks- mix ricotta with egg, garlic, herbs, cheese, garlic powder, salt and pepper.

Pour a little sauce in the bottom of your sprayed baking dish.

Layer cooked zucchini, ricotta then more zucchini. Cover in sauce and top with cheese if desired.

Bake 20 minutes.