Zucchini and Spinach Baked Ricotta with Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini and Spinach Baked Ricotta with Marinara

YOUR SOLIN GENERATED RECIPE

Zucchini and Spinach Baked Ricotta with Marinara

Creamy ricotta and vibrant spinach are baked until golden and bubbly, served over a bed of zesty marinara sauce and tender zucchini ribbons.

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NUTRITION

480kcal
Protein
46.7g
Fat
21.0g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.5 cup egg whites

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 medium zucchini

0.5 cup marinara sauce

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Roughly chop the fresh baby spinach and sauté in a pan over medium heat until just wilted.

  • 3

    Transfer the wilted spinach to a clean kitchen towel and squeeze firmly to remove all excess moisture.

  • 4

    In a medium mixing bowl, whisk together the part-skim ricotta, egg whites, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

  • 5

    Gently fold the squeezed spinach into the ricotta mixture until evenly distributed.

  • 6

    Pour the mixture into the prepared baking dish and bake for 25 to 30 minutes, or until the center is set and the top is lightly browned.

  • 7

    While the ricotta is baking, use a vegetable peeler to slice the zucchini into long, thin ribbons.

  • 8

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the zucchini ribbons for 2 to 3 minutes until tender.

  • 9

    In a small saucepan, warm the marinara sauce over low heat until simmering.

  • 10

    To serve, place a bed of zucchini ribbons on a plate, top with a portion of the baked ricotta, and finish with a generous pour of warm marinara sauce.

Zucchini and Spinach Baked Ricotta with Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini and Spinach Baked Ricotta with Marinara

YOUR SOLIN GENERATED RECIPE

Zucchini and Spinach Baked Ricotta with Marinara

Creamy ricotta and vibrant spinach are baked until golden and bubbly, served over a bed of zesty marinara sauce and tender zucchini ribbons.

NUTRITION

480kcal
Protein
46.7g
Fat
21.0g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.5 cup egg whites

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 medium zucchini

0.5 cup marinara sauce

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Roughly chop the fresh baby spinach and sauté in a pan over medium heat until just wilted.

  • 3

    Transfer the wilted spinach to a clean kitchen towel and squeeze firmly to remove all excess moisture.

  • 4

    In a medium mixing bowl, whisk together the part-skim ricotta, egg whites, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

  • 5

    Gently fold the squeezed spinach into the ricotta mixture until evenly distributed.

  • 6

    Pour the mixture into the prepared baking dish and bake for 25 to 30 minutes, or until the center is set and the top is lightly browned.

  • 7

    While the ricotta is baking, use a vegetable peeler to slice the zucchini into long, thin ribbons.

  • 8

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the zucchini ribbons for 2 to 3 minutes until tender.

  • 9

    In a small saucepan, warm the marinara sauce over low heat until simmering.

  • 10

    To serve, place a bed of zucchini ribbons on a plate, top with a portion of the baked ricotta, and finish with a generous pour of warm marinara sauce.