This is a hearty vegetarian main course dish, eliminate the cheese for a vegan entrée!
Ingredients
2 pounds fresh spinach
1 pound mushrooms, sliced
2 teaspoons garlic, minced
4 to 5 medium size zucchini, sliced 1/4 inch lengthwise
1 Jar favorite tomato sauce (I like Raos or I make my own!))
2 Tablespoons olive oil
1 - 2 Tablespoons Italian seasoning 1 teaspoon sea salt
Crushed black pepper or red chili flakes
3/4 cup shredded Parmesan
Directions
Preheat oven to 350°
Heat large sauté pan with 1 - 2 tablespoons olive oil to coat pan. Add sliced mushrooms and garlic and 1/2 teaspoon of course sea salt.
In a small bowl mix Italian herbs, remainder of sea salt and pepper together
Once mushrooms have begun to brown wilt spinach. Sprinkle with the herb mixture.
Using a 9 x 13 rectangle casserole dish layer half of the mushroom and spinach mixture. Add sliced zucchini going horizontally. Sprinkle Italian herbs and coat heavily with tomato sauce.
Repeat layering with mushroom and spinach mixture, sliced zucchini and herbs topping with tomato sauce.
Generously sprinkle shredded Parmesan to cover pan.
Bake 30 to 40 minutes until bubbly and the cheese is golden brown
Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.
Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and
Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com.