Kitchen Tools

• Oven

  preheat to 375 degrees

• Mandoline slicer

• 9x9-inch baking dish

  lightly greased

Ingredients

• Zucchinis (large)

  2 each

• Ricotta cheese (part-skim)

  1 1/2 cup

• Egg

  1 each

• Spinach

  1 cupthawed, sauteed lightly

• Mozzarella (reduced-fat)

  1 1/2 cupshredded

• Parmesan

  1/4 cupgrated

• Nutmeg

  1 pinch

• Tomato sauce (low-sugar)

  1 cup

Preparation

1. Preheat oven to 375 degrees

2. Thaw if frozen and sauté 1 cup of spinache

3. shred 1 1/2 cup mozzarella

4. grate 1/4 cup parmesan

Directions

1. 1

   Use a mandoline slicer, slice zucchini lengthwise into 1/8-inch-thick slices. If you do not have a mandoline slicer, you can slice zucchini manually. Set aside.

2. 2

   In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt and nutmeg.

3. 3

   Layer three slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices and roll up the zucchini. Place the stuffed zucchini next to each other in a lightly greased 9x9-inch baking dish.

4. 4

   Pour tomato sauce over top of zucchini, and then sprinkle with cheese.

5. 5

   Bake for 25 minutes or until golden. Let cook then serve.

Nutrition Facts per Serving