Roasted Zucchini and Tomatoes with Ricotta, Basil and Parmesan

Roasted zucchini and tomatoes stacked with ricotta cheese, Marinara sauce, and fresh basil makes a fantastic Italian-inspired meat-free meal.

½ tablespoon olive oil
2 cups zucchini, sliced into ¼” pieces
½ teaspoon crushed garlic
¼ teaspoon salt
⅛ teaspoon pepper
¾ cup low fat ricotta cheese
½ teaspoon crushed garlic
½ teaspoon lemon juice
⅛ teaspoon pepper
2 large Beefsteak Tomatoes , sliced into 6 each ½” pieces
½ cup Marinara sauce, low sugar store brand
2 cups fresh basil leaves, lightly packed
8 tablespoons Parmesan cheese, shaved

View the full recipe at Mother Rimmy’s Cooking Light Done Right →