2cloves garlic, minced
½ small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 – 24oz jar spaghetti sauce (no salt added)
Pinch crushed red pepper flakes
3 medium zucchini
15oz Fat Free ricotta cheese
¼ cup Fat Free grated parmesan cheese
2 cups Low Fat shredded mozzarella cheese
2 T fresh basil
Heat a 10-inch skillet, add 2 Tablespoons of water. Saute garlic and onion in water about 5 minutes or until soft. Add more water as needed (do not add too much water or you will be boiling your vegetables not sautéing) Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, pepper and red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Cut zucchini into 1/8 inch slices using a knife or mandolin. Put zucchini in cheesecloth and squeeze out as much excess water as possible. Don’t squeeze so hard to mash zucchini, you want it to stay intact.
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, parmesan 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 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
Nutrition: Calories: 272 Fat: 9.33g Sodium: 411mg