NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 93% lean ground beef

0.5 cup No-sugar-added marinara sauce

1 cup Zucchini

0.25 cup Part-skim ricotta cheese

2 tbsp Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini into thin, wide ribbons using a vegetable peeler or mandoline to serve as your noodle replacement.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the ground beef and minced garlic to the skillet, cooking until the beef is thoroughly browned and crumbled.

• 5

  Stir in the sea salt, black pepper, and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 6

  In a small mixing bowl, stir together the part-skim ricotta cheese and dried oregano until well combined.

• 7

  In a small oven-safe baking dish, spread 2 tablespoons of the marinara sauce across the bottom.

• 8

  Layer half of the zucchini ribbons over the sauce, followed by half of the beef and spinach mixture.

• 9

  Spread the herbed ricotta mixture evenly over the beef, then top with the remaining zucchini ribbons and the rest of the beef mixture.

• 10

  Pour the remaining marinara sauce over the top and sprinkle with the shredded mozzarella and grated parmesan.

• 11

  Bake for 20-25 minutes until the zucchini is tender and the cheese topping is melted and golden.