Yum! Found this recipe on Livestrong.com and decided to have a mini healthy dinner party (mini as in two guests) to try it out. I HIGHLY recommend it if you LOVE veggies! I’m going to make it for my friends when up visiting at home! 🙂
8 Large Zucchini
4 cups Spinach- frozen
2 cups Portobello Mushroom
2 Cups Trader Giotto’s Marinara Sauce
2 cups Non-fat Cottage Cheese
1/2 cup Basil, Fresh
1 medium Yellow Onion
1 tsp Fresh Oregano
4 Garlic Gloves
1/2 cup Shredded Parmesan Cheese
Heat oven to 375 Degrees
Thaw spinach and drain liquid- set aside.
using a mandolin slice (slice vertical) zucchini length wise into long strips. Place on paper towel and sprinkle with salt. Let stand 15-20 minutes then blot moisture.
Arrange zucchini on baking sheet and bake until slightly browned.
Slice yellow onion and saute.
Mix non fat cottage cheese with spices, herbs and garlic.
In a baking dish- spray with non stick cooking spray.
Layer the zucchini, onion, spinach, 1/3 of non fat cottage cheese mixture, marinara sauce. Repeat until there is a layer of zucchini on top.
Cover with foil and bake for 20 minutes.
Remove foil, sprinkle wit Parmesan cheese and bake again until cheese is a bit melted.
Remove from oven, let set for 10 minutes and enjoy!
This recipe sounds pretty complicated and for the first time Kelli and I had a hard time getting it to set and working all of the pieces HOWEVER it TASTES GREAT!!! I recomend it, 4 stars (4 for taste -1 for prep..but you know I’m a slacker when it comes to preparation!) 🙂