With zucchini season upon us, I decided to make my family’s favorite Skinny Zucchini with Veggies and Tofu Ricotta. Believe it or not, the kids even like this. It tastes like lasagna without the noodles.
Although I love noodles, zucchini makes a perfect capsule for veggies and tofu, which in this recipe is the ricotta cheese of a typical lasagna. Needless to say, I was never a fan of real ricotta, so I prefer tofu ricotta.
In my opinion, my ricotta is more dry than creamy, because I like it to absorb the flavors of the fresh basil and tomatoes.
First, you can cut the zucchini thin with a knife. But, I prefer using my Mandolin to cut the slices thin enough to use as noodles. You can also make this recipe with sweet potatoes, also using the Mandolin to slice the potatoes thin enough.
Although you can make your own tomato sauce, I used my favorite sauce listed in the recipe below.