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!
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.
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 13×9-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
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.
†Net Carbs = 14g Total Carbohydrate – 3g Fiber – 0g Sugar Alcohols
Nutrition
Nutrition Facts
Serving size: 1 serving
Amount per serving
Calories
460
Calories from Fat 297
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 33g | 51% |
| Saturated Fat 17g | 85% |
| Trans Fat 1/2g | |
| Cholesterol 125mg | 42% |
| Sodium 1200mg | 50% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 7g | |
| Includes Added Sugars | |
| Protein 29g | 8% |
| Calcium | 62% |
| Iron | 17% |
| Vitamin A | 78% |
| Vitamin C | 50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Exchanges
0 Starch; 0 Fruit, 1/2 other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 High-Fat; 3 Fat
*Percent Daily Value are based on a 2,000 calorie diet.