Ingredients
2tbs olive oil
2 cloves garlic chopped
1 red onion chopped
1/2 -1 drop Young Living oregano oil
1/2 -1 drop Young Living basil oil
20oz fresh spinach
32oz pasta sauce such as basil or chili
2 cups ricotta cheese
16oz goats cheese semi firm or mozzarella or another of your choice
1/2 cup grated parmesan cheese
1/2 cup Italian parsley chopped
1 egg
6-8 small zucchini
salt and pepper
Method
Preheat oven to 350° F.
Saute garlic and onions in 1 tablespoon of olive oil in a large pan over medium heat for 3–5 minutes.
Add oregano and basil oil and stir.
Next, add a small bunch of spinach and allow to slightly wilt.
Repeat until all of the spinach has been added.
Add the remaining tablespoon of olive oil during this process, if needed.
Once the spinach is heated through, drain excess liquid and add the tomato sauce.
Mix well and set aside.
Combine ricotta, 8 ounces of grated mozzarella, and ¼ cup of Parmesan cheeses with the Italian parsley and egg.
Add salt and pepper, if desired.
Set aside.
Slice zucchini lengthwise about ¼-inch thick.
Slice remaining mozzarella cheese and reserve.
Spread a small layer of the spinach mixture in the bottom of a 10 x 13 size pan.
Place one layer of zucchini on top of sauce and cover with spinach mixture.
Spread cheese mixture over these layers and top with another layer of zucchini.
Spread remaining spinach mixture and cover with tin foil.
Place in oven and cook for about 30–40 minutes or until zucchini is fork tender.
Remove tin foil and place remaining slices of mozzarella and ¼ cup of Parmesan cheeses on top.
Return to oven to allow cheese to melt.
Let sit for 5–8 minutes and serve.
Serves 6–8+.
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