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Ingredients
- 4 large zucchini
- 4 large Roma tomatoes, thinly sliced
- 4 cups Macadamia-Spinach Ricotta
- 1 cup Sun Dried Tomato Marinara
- Garnish
- 2 cups Sun Dried Tomatoes
- Macadamia-Spinach Ricotta
- 4 cups macadamia nuts
- 1 1/2 cups water
- 1/4 cup cold pressed extra virgin olive oil
- 2 Roma tomatoes
- 4 cloves garlic
- 1 t Celtic sea slat
- Juice from 2 lemons
- 4 cups chopped spinach
- Sun Dried Tomato Marinara
- 6 Roma tomatoes
- 6 oz cold pressed olive oil
- 4 Sun Dried Tomato halves
- 2 T agave nectar
- 5 leaves fresh basil
- 2 cloves garlic
- 2 T dried Italian seasoning
- Sun Dried Tomatoes
- 6 Roma tomatoes
- 2 T dried Italian seasoning
- 4 T cold pressed extra virgin olive oil
- 2 T agave nectar
- 1 t sea salt
Details
Preparation
Step 1
Being by slicing zucchini lengthwise on a mandolin set at 1/8 inch
Each zucchini should yield 12-16 slices
Layer 2-3 slices of zucchini, followed by 1 slice Roma tomato and then a 1/2 inch layer of ricotta and a drizzle of marinara per serving
Repeat and finish the second layer with a slice of zucchini topped with a frizz;e of marinara
Dehydrate at 110 degrees for 3-4 hours or until the cheese sets
Remove from dehydrator and sprinkle with Sun Dried Tomatoes
Macadamia Spinach Ricotta
Combiner all ingredients (except spinach) in a high powered blender
Begin blending on low, and gently turn to high as mixture begins to break down
Be sure to use a plunger or stop and scrape sides of blender to ensure that ingredients are well combined
Scrape out cheese and place in a medium sized mixing bowl
Fold in chopped spinach and mix well using a spatula or wooden spoon
Refrigerate for up to 7 days and dehydrate any leftover ricotta by spreading it thin over nonstick drying sheet and placing in dehydrator at 115 degrees for 14 hours
Makes 4 cups
Sun Dried Tomato Marinara
Blend all ingredients well in a high powered blender until rich and creamy
Makes 2 cups
Sun Dried Tomatoes
Begin by rinsing tomatoes well and cutting off portion attached to the vine and discarding it
Then attach the slicing blade to a food processor and process all tomatoes into thin slices
In a large mixing bowl, combine tomato slices, spices, olive oil, agave nectar, and sea salt
Toss until well coated
Carefully spread out on nonstick drying sheet and place in dehydrator at 115 degrees for 12 hours
To speed drying time, gently flip tomatoes over onto screen after 6 hours and continue drink the rest of the way
These tomatoes will keep for up to 2 months in an airtight container but please make sure they are completely dry before storing in order to prevent fermentation
Makes about 2 cups
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