Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
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Ingredients

  • 2 large Zucchini
  • 1 1/2 cup Part-skim Ricotta
  • 1 large Eggs
  • 1 cup Frozen Spinach
  • 1 1/2 cup Reduced Fat Mozzarella Cheese Divided
  • 1/8 cup Grated Parmesan
  • 1/8 tsp Salt
  • 1 pinch Nutmeg (optional)*
  • 1 cup Low-sugar Tomato Sauce
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 1
    Condiment

Instructions

  1. Preheat oven to 375*F.
  2. Using a mandoline slicer, slice zucchini lengthwise into 1/8-inch thick slices, set aside.
  3. In a medium-sized bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt( optional), and nutmeg (optional).
  4. Layer 3 slices of zucchini parallel to each other, so that they are slightly overlapping one another. Spread a large spoonful of ricotta mixture on one end of the zuccchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly-greased 9x9 baking dish.
  5. Pour tomato sauce over top of the zucchini, and then sprinkle with 1/8 to 1/4 cup of grated parmesan cheese.
  6. Bake for 25 minutes.

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