STEP 1 Using a vegetable peeler, shave Zucchini into long, even strips. Toss with 1/4 teaspoon Salt in a colander.
Let stand until ready to use.
STEP 2 Heat Oil in a dutch oven over medium-high. Add Onion and Garlic; cook, stirring often, until tender, about 3 minutes.
Add Mushrooms; cook, stirring often until browned, about 5 minutes.
Add Tomato Paste; cook 1 minutes.
Stir in Tomatoes, Pepper, and remaining 1/2 t Salt; bring to a simmer, stirring often. Reduce heat to medium low, and simmer, stirring occasionally, until slightly reduced, about 6 minutes.
Stir in Spinach; cover and cook until Spinach wilts, about 3 minutes. Remove from heat.
Gently stir in Zucchini Strips.
STEP 3 Stir together Ricotta and Mozzarella in a microwaveable bowl; Microwave at high 30 seconds. Dot zucchini mixture with Cheese mixture. Sprinkle with Basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (55%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 8.8mg||3 %|
|Sodium 105.3mg||4 %|
|Potassium 796.9mg||21 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 9.4g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 159
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