Ingredients

The following ingredients have 4 Servings
  • 3 large yellow squash
  • 3 large zucchini
  • 2 medium tomatoes
  • 2 cups part-skim ricotta
  • 1 cup shredded mozzarella cheese
  • 6 slices fully cooked bacon, crumbled (like Oscar Mayer)
  • 2 cups chopped baby spinach
  • Pepper
  • 3 green onions, thinly sliced, green part only

Instruction

  • Cut the thin crook-neck off squash. Slice remaining squash lengthwise from the top, into long pieces, ⅛- to ¼-inch thick. Cut zucchini in half, crosswise, then slice lengthwise into long flat pieces. Thinly slice and seed tomatoes. In a medium bowl, combine ricotta cheese, mozzarella cheese, cooked bacon, spinach and pepper. Layer squash, zucchini and tomatoes, spreading ricotta mixture between each vegetable and using each vegetable twice, per stack. Top with a dollop of ricotta mixture and sprinkle with green onions. Kitchen Counter Per serving: 371 cal, 19g fat, 61mg chol, 29g prot, 26g carbs, 12g sugar, 5g fiber, 427mg sodium