Ingredients:

  •  1-1/2 C fresh mushrooms – sliced
  •  1-1/2 C zucchini – thinly sliced
  •  1 C chopped ham, sausage or bacon – cooked & crumbled
  •  1/2 C onion – chopped
  •  1 clove garlic – minced
  •  2 tsp canola oil
  •  1 (15 oz) container part-skim ricotta cheese
  •  1-1/4 C egg substitute
  •  1 (10 oz) package frozen chopped spinach – thawed and squeezed dry
  •  3/4 C feta cheese – crumbled
  •  1 Tbsp fresh parsley – minced 
  •  1-1/2 tsp fresh thyme – minced
  •  1/2 tsp salt
  •  1/4 tsp pepper
  •  2 medium tomatoes – seeded and chopped

Directions:

  1. Line the bottom of a 9″ springform pan with heavy-duty foil coated with nonstick cooking spray – set aside
  2. In a large nonstick skillet, cook the meat – drain & crumble
  3. In another skillet, sauté the mushrooms, zucchini, onion and garlic in oil until tender – drain and add cooked, drained, crumbled meat
  4. In a large bowl, combine ricotta cheese and egg substitute
  5. Stir in the spinach, feta, parsley, thyme, salt and pepper
  6. Stir in mushroom/meat mixture
  7. Transfer to prepared pan
  8. Bake for 45 – 55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean
  9. Let stand for 10 minutes
  10. Carefully remove sides of pan
  11. Top each serving with tomatoes
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