Ingredients

• 6 large zucchinis, cut into long strips
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups tomato (marinara) sauce
• 2 cups shredded mozzarella cheese
• 18oz - 500g ricotta cheese (drained)
• 2 eggs
• 2 cups grated Parmesan cheese
• 1 lemon (zest only)
• 6 cups fresh baby spinach leaves (8oz-230g)
• 1 bunch fresh basil leaves, torn

Steps

• Step 1

  Preheat the oven to 375°F (190°C).

• Step 2

  In a frying pan on medium high heat, add a drizzle of olive oil and garlic. Cook the spinach until wilted. Leave to cool, (its a good idea to also squeeze out any moisture).

• Step 3

  Preheat a griddle pan over high heat. Brush the zucchini strips with olive oil and season with salt and pepper. Grill the zucchini strips until tender and slightly charred, about 2-3 minutes per side. Set aside.

• Step 4

  In a mixing bowl, mix the ricotta with the whole eggs, then mix in the mozzarella, Parmesan cheese, lemon zest, salt and pepper.

• Step 5

  Spread a thin layer of tomato sauce on the bottom of a baking dish.
  Add a layer of grilled zucchini strips on top of the sauce. Spread a portion of the cooked spinach over the zucchini. Tear a few basil leaves and sprinkle with a layer of cheese mixture. Repeat the layers: tomato sauce, zucchini strips, spinach, basil, cheese mixture until all ingredients are used, ending with a final layer of cheese on top.

• Step 6

  Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for a 20 minutes. Serve hot.

Little Tips

Refrigerate then cut into portion once cold. Reheat in oven spaced apart.