Summer Vegetable Bake

Ingredients

• 1 med ZUCCHINI W/SKIN, RAW
• 1 med WHITE (LEBANESE) SUMMER SQUASH W/SKIN, RAW
• 2 med CARROTS, RAW,
• 2 cup SPINACH, BABY
• 2 tbsp GARLIC, RAW
• 1/8 tsp BLACK PEPPER, GROUND
• 2 cup RICOTTA CHEESE, PART SKIM
• 1/4 cup PARMESAN CHEESE, GRATED
• 1 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined

Instructions

1. Preheat oven to 375 degrees.
2. Lightly oil a 9x9 inch baking dish.
3. Wash and thinly slice zucchini and lebanese squash length-wise with a mandolin.
4. Thinly slice carrots with mandolin.
5. Mix minced garlic and pepper into ricotta cheese together.
6. Layer the squashes, carrots, spinach and ricotta cheese in baking dish, alternating the 2 squashes with each layer. The final layer should be squash.
7. Top with remaining ricotta cheese and gated parmesan.
8. Bake at 375 degrees for 30-35 minutes or until vegetables are tender and cheese on top is bubbly and slightly browned.
9. Can be frozen up to 1 month prior to baking.

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