Servings: Yield: 4 servings Per serving: 1 Lean | 3 Green | 1 Condiment

2 large zucchini 2 large zucchini
1 ½ cups part-skim ricotta 1 ½ cups part-skim ricotta
1 egg 1 egg
1 cup frozen spinach, thawed and patted dry 1 cup frozen spinach, thawed and patted dry
1 ½ cups reduced-fat, shredded mozzarella, divided 1 ½ cups reduced-fat, shredded mozzarella, divided
¼ cup grated parmesan ¼ cup grated parmesan
1/8 Tsp salt ⅛ Tsp salt
Pinch nutmeg Pinch nutmeg
1 cup low-sugar tomato sauce 1 cup low-sugar tomato sauce

Preheat oven to 375 °F.
Using a mandoline slicer, slice zucchini lengthwise into ⅛-inch thick slices; set aside.
In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt, and nutmeg.
Layer three slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly-greased 9×9-inch baking dish.
Pour tomato sauce over top of the zucchini, and then sprinkle with cheese.
Bake for 25 minutes.