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Garden Fresh Florentine

Prep Time: 30

Cook Time: 25

Serves: Serves: 4

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.