Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Zucchini Ricotta Cheese bake



Recommended Posts

8 oz of Ricotta cheese

1/2 cup grated Parmesan

1 large Egg, beaten

1 teaspoon Italian Seasoning

salt & pepper to taste

1/2 cup Marinara Sauce

1/2 cup shredded Mozzarella cheese

3 Zucchini sliced long ways

put a layer of the zucchini down Layer the cheeses, sauce and zucchini like making a lasagna. Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 375 for about 35 minutes . I have a foodi also and have made it in that. Very good stuff.

Share this post


Link to post
Share on other sites

Sounds really good!

Share this post


Link to post
Share on other sites

I made this Sunday with Eggplant, turned out beautiful. Used low-fat ricotta, no sugar added marinara, low fat Mozzarella cheese on top, but it baked up just as pretty as the high-fat version. Don't have a Foodi, is it Air Fryer and Instant pot all worth my investments? Do have a Nutribullet, ❤making healthy- type smoothies, also use it to fluff up my powder Protein Drinks or blend my Protein powders into things for enrichment. Made my own cream of cauliflower Soup yesterday, enough for 2-3 days if I portion it correctly. Green Giant has riced good-for you veggies, have used caulufliwer, broccolli, and last week used a variety called Cauliflower medley. As long as Precious Pouch refuses to let merely chewed food through, I might as well have a little flavor in life. Does the cabbage family make me more gassy? IDK but I figure a little gas also means my lower g.I. system has not gone on hiatus. Having had a Milk and Molasses enema just last Friday at. local hospital, because I WAS NOT emptying out, not a totally awful experience but sure inspired me to NOT miss a dose of Miralax again! Always. want to sneak more veggies like Baby spinach and kale into my smoothies as long as Precious can't readily taste it. Figure I might. need additional plant fibers, the additional Vitamins Can't Hoit!

Share this post


Link to post
Share on other sites

24 minutes ago, Frustr8 said:

I made this Sunday with Eggplant, turned out beautiful. Used low-fat ricotta, no sugar added marinara, low fat Mozzarella cheese on top, but it baked up just as pretty as the high-fat version. Don't have a Foodi, is it Air Fryer and Instant pot all worth my investments? Do have a Nutribullet, ❤making healthy- type smoothies, also use it to fluff up my powder Protein Drinks or blend my Protein powders into things for enrichment. Made my own cream of cauliflower Soup yesterday, enough for 2-3 days if I portion it correctly. Green Giant has riced good-for you veggies, have used caulufliwer, broccolli, and last week used a variety called Cauliflower medley. As long as Precious Pouch refuses to let merely chewed food through, I might as well have a little flavor in life. Does the cabbage family make me more gassy? IDK but I figure a little gas also means my lower g.I. system has not gone on hiatus. Having had a Milk and Molasses enema just last Friday at. local hospital, because I WAS NOT emptying out, not a totally awful experience but sure inspired me to NOT miss a dose of Miralax again! Always. want to sneak more veggies like Baby spinach and kale into my smoothies as long as Precious can't readily taste it. Figure I might. need additional plant fibers, the additional Vitamins Can't Hoit!

@Frustr8, will you please consider creating your own thread where you can share your journey? You can then update that thread with your progress, and anything else you wish to share. It will help keep threads such as this one, on topic and relevant to the OP.

Share this post


Link to post
Share on other sites

This sounds good! I'd probably throw some lean ground turkey in to up the Protein content and appease my carnivorous family!

Share this post


Link to post
Share on other sites

7 minutes ago, KCgirl061 said:

This sounds good! I'd probably throw some lean ground turkey in to up the Protein content and appease my carnivorous family!

I made it with hot Italian turkey sausage, added both flavor and protein!

Share this post


Link to post
Share on other sites

10 minutes ago, sillykitty said:

I made it with hot Italian turkey sausage, added both flavor and protein!

oooOOhhh! I'll have to look for that! What Brand?

Share this post


Link to post
Share on other sites

1 minute ago, KCgirl061 said:

oooOOhhh! I'll have to look for that! What Brand?

Jennie-O is the most common brand in my area. I generally buy whatever brand the store has, and/or has on sale, and it's all been tasty!

download.jpg.74f75c095cad63f43ab3af51f26fc37c.jpg

Share this post


Link to post
Share on other sites

I got this recipe from Baritastic and made it on Saturday without the zucchini and it was delicious. I had my last piece today. I will be trying it with zucchini and eggplants.

Thanks for sharing.

Share this post


Link to post
Share on other sites

6 minutes ago, GreenTealael said:

*Ahem*

Someone's been holding back on us... 😂

Send pics to the food before and after thread...

we're hungryyyyyyyyyyy

I didn't say I've made it recently 😂

This thread is actually a good reminder, the bf is making a half hearted effort to de-carbify his diet. The next meal I cook for him I'll make a version of this, basically a lasagna with zucchini replacing the noodles, and extra veggies added.

Share this post


Link to post
Share on other sites

3 minutes ago, GreenTealael said:

Whaaaaaa

Is EVERYONE cooking and not posting pics

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

I've definitely not been posting pics. Of course I'll do anything to get out of cooking dinner most days.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×