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Ingredients
- 1 1 1 medium zucchini
- 3/4 3/4 3/4 tsp kosher salt, divided
- 2 2 2 Tbsp olive oil
- 1 1 1 cup chopped yellow onion
- 1 1 1 Tbsp finely chopped garlic
- 16 16 16 oz sliced cremini mushrooms
- 1 1 1 Tbsp unsalted tomato paste
- 1 1 can 1 (28-oz) can unsalted diced fire-roasted tomatoes, undrained
- 1 1 1 tsp freshly ground black pepper
- 5 5 5 oz fresh baby spinach
- 4 4 1/2 oz part-skim ricotta cheese (about 1/2 cup)
- 3 3 3/4 oz preshredded part-skim mozzarella cheese (about 3/4 cup)
- 1/4 1/4 1/4 cup loosely packed fresh basil
Details
Servings 4
Preparation time 35mins
Cooking time 35mins
Preparation
Step 1
Using a vegetable peeler, shave zucchini into long, even strips. Toss with 1/4 teaspoon salt in a colander. Let stand until ready to use.
Heat oil in a Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender, about 3 minutes. Add mushrooms; cook, stirring often, until browned, about 5 minutes. Add tomato paste; cook 1 minute. Stir in tomatoes, pepper, and remaining 1/2 teaspoon salt; bring to a simmer, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Remove from heat. Gently stir in zucchini strips.
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