Summary
- Difficulty:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Yield: Serves: 4
- 44 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Garden Fresh Florentine
Ingredients
- 1/4 cup finely chopped onion
- 1 cup coarsely chopped packed fresh spinach
- 1 cup (8 oz.) Sargento® Part-Skim Ricotta Cheese
- 1/2 cup Egg Beaters®
- 2 Tbsp. chopped fresh cilantro
- 2 cups thinly sliced zucchini
- 1/4 tsp. salt
- 1 cup (8 oz.) salsa
- 1 pouch (3-1/2 oz.) boil-in-bag white rice, cooked, or 2 cups cooked rice
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese, divided
Directions
- Coat large nonstick skillet with nonstick cooking spray. Cook onion in skillet over medium heat 5 minutes or until softened, stirring frequently. Add spinach; cook 1 minute and transfer mixture to bowl. Mix Ricotta, Egg Beaters and cilantro with spinach; set aside.
- Recoat skillet with cooking spray. Cook zucchini and salt in skillet over medium heat 4 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside.
- Spread half the salsa in bottom of 10-inch round quiche dish or shallow 1-1/2-quart casserole. Spoon half of rice over salsa; arrange half of zucchini over rice. Top with half of Ricotta mixture; sprinkle with 1 cup Mozzarella. Repeat layering with remaining rice, zucchini, 1/2 cup Mozzarella, Ricotta mixture and salsa. Bake in preheated 375°F oven 20 minutes. Sprinkle with remaining 1/2 cup Mozzarella. Bake 5 minutes more or until cheese is melted and mixture is bubbly.
