Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver.

Recipe Summary

total:
40 mins
active:
20 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat.

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  • Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done.

  • Remove pan from heat. Preheat broiler with oven rack in top position.

  • Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.

Nutrition Facts

384 calories; fat 15g; saturated fat 5g; protein 21g; carbohydrates 44g; fiber 7g; sugars 5g; sodium 548mg.
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