Prep Time: 30
Cook Time: 25
Serves: Serves: 4
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.