Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
3 cups marinara sauce
3-4 medium zucchinis
16 ricotta cheese
1 egg, beaten
2 cloves garlic, minced
16 ounces shredded mozzarella
1/2 cup grated parmesan cheese
3 cups fresh spinach leaves
1/2 yellow onion, diced
Heat oven to 375F.
Prepare a 9×13 baking dish with vegetable oil.
Trim ends from the zucchinis. Slice zucchinis into one-inch thick slices lengthwise. Place on paper towels and sprinkle with salt to absorb moisture. Rest for 10 minutes.
In a small bowl, mix ricotta, beaten egg, and half of the garlic.
In a large skillet, saute’ onion over medium heat until translucent. Add remaining garlic and cook until fragrant. Stir in spinach leaves and cook until wilted. Remove from heat.
Pat zucchini slices dry. Place one overlapping layer of slices in the prepared pan. Spread a thin layer of the ricotta mixture over the zucchini. Add 1/3 of the spinach mixture and spread evenly. Spread a layer of marinara. Top with mozzarella and parmesan. Repeat.
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes.
Bake to Dinner Recipes.
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