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This zucchini bake is delicious, healthy, and comes together quickly.
It is simple and yet elegant, you could easily serve this for a dinner party.
A healthy and delicious meatless entree.
Author: Lisa Van Ahn
Recipe type: Entree
- 3 zucchinis, sliced diagonally, ½ inch thick
- 12 oz sliced portabella mushrooms
- ½ cup grape seed oil
- 3 tbsp Penzey's sunny paris blend (or other spice blend of your choice)
- 10 oz bag of frozen spinach, thawed and squeezed of water
- 10 oz bag of frozen peas
- 10 oz cottage cheese
- 10 oz ricotta cheese
- 6 oz of grated Parmesan
- Preheat oven to 350 degrees.
- Cut zucchini on an angle and put it in a bowl with the sliced mushrooms.
- Whisk grape seed oil and 3 tbsp of spice blend together.
- Pour over the bowl and massage the oil into the zucchini and mushrooms and set to the side for 15 minutes to marinate.
- In another bowl mix the spinach, peas, cottage cheese, and ricotta cheese together until blended.
- In an 8x8 pan layer half the zucchini and mushrooms, spread half the spinach/cheese mixture over them. Repeat the layers again and finish by adding the grated Parmesan cheese on top.
- Place in the oven for 15-20 minutes until heated through and the cheese is bubbly.