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