It’s meatless. It’s packed full of veggies. It’s your next wholesome meal. Layers of zucchini “noodles” cradle the bold flavor of these veggie-packed ragu — be sure to tag us @ratiofood when you share your thoughts about this hefty dish on social!
INGREDIENTS
-
2 tablespoons olive oil
-
2 cloves garlic, finely chopped or grated
-
1/2 of a small white onion, chopped
-
1 red bell pepper, chopped
-
4 cups fresh spinach
-
1 jar Muir Glen™ organic pasta sauce (any variety)
-
Salt and pepper, to taste
-
Pinch of crushed red pepper flakes
-
3 medium zucchini
-
1 container (15 oz) ricotta cheese
-
1/4 cup grated Parmesan cheese
-
1 egg
-
4 cups shredded fresh mozzarella cheese (16 oz)
-
Fresh basil, as desired
STEPS
- In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
- Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
- Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
- Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
- Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
TIPS FROM OUR DIETITIAN
Tip 1: To lower the saturated fat content, consider purchasing part-skim cheese. Ricotta and mozzarella are readily sold in this variety.
Tip 2: Prefer kale to spinach? You can easily swap this for the spinach.
NUTRITION
†Net Carbs = 14g Total Carbohydrate – 3g Fiber – 0g Sugar Alcohols
Special thanks to Betty Crocker for this tasty holiday recipe.
*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.
