Vegetarian
Garden Fresh Florentine
Prep Time: 30 min | Cook Time: 25 min | Servings: 4 | Calories: 400
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Prep Time
30 min
Cook Time
25 min
Servings
4
Calories
400
Our recipe for a garden-fresh Florentine has all of your favorite flavors and aromas of classic Florentine dishes with an added zest from salsa and cilantro. This dish also features hearty sliced zucchini, spinach and Sargento® Part-Skim Ricotta Cheese to give it that creamy rich texture between layers of rice.
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.
