Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 lb medium zucchini, halved lengthwise and cut in 1/2-inch slices (about 6 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped cooked chicken
  • 1 1/2 cups Muir Glen™ organic roasted garlic pasta sauce
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves
  • 2 cups shredded mozzarella cheese (8 oz)

Instruction

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, salt and pepper; cook 8 minutes, stirring frequently. Stir in chicken; reduce heat to medium. Continue cooking 3 to 5 minutes or until vegetables are crisp-tender. Stir in pasta sauce.
  • In small bowl, mix ricotta cheese, Parmesan cheese and 2 tablespoons of the chopped basil until mixed well. Drop spoonfuls of ricotta mixture on top of vegetable and chicken mixture. Top with mozzarella cheese.
  • Cover and cook over medium heat 5 to 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before serving. Garnish with remaining 2 tablespoons chopped basil.