Ingredients

The following ingredients have 6 Servings
  • 4 cups zucchini (shredded)
  • 1/2 teaspoon salt
  • 2 eggs (large)
  • 1/2 cup parmesan cheese (low-fat, grated)
  • 1 cup mozzarella cheese (skim)
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion (chopped)
  • 1/2 cup green pepper (chopped)
  • 1 cup carrot (shredded)
  • 2 cups button mushrooms (chopped)
  • 2 teaspoons Italian seasoning
  • 15 ounces marinara sauce (jar, no sugar added)
  • 1/2 cup ricotta cheese (fat-free)

Instruction

  • Preheat oven to 400 degrees. Spray a 9 x 13-inch pan with non-stick spray.
  • Place the zucchini in a colander and sprinkle with salt. Let sit for 10 minutes then press the zucchini to squeeze out all the moisture. Place the squeezed zucchini in a large bowl and add the eggs, parmesan, and mozzarella. Mix well and press into the prepared baking dish. Bake for 15 to 20 minutes until lightly golden. Remove from oven.
  • Meanwhile, heat the olive oil in a large skillet. Once hot add the onion, pepper, carrot, and mushroom. Cook just until the onion and pepper are soft. Stir in the Italian seasoning and marinara. Bring to a simmer then remove from heat. Pour over the zucchini crust and drop the ricotta cheese on top of the mixture one tablespoon at a time, dotting the top.
  • Return to the oven and bake an additional 10 to 15 minutes. Remove and let set for 5 minutes before serving.