Ingredients

The following ingredients have 6 Servings
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups thinly sliced zucchini
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1-1/4 cups egg substitute
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup crumbled feta cheese
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomato, seeded and chopped

Instruction

  • Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain., In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.