Who doesn’t love a wonderful, healthy, straight from yo gramdmomma’s kitchen, Italian dish at home? Well, here’s one for the books, starting off with fresh veggies from your garden or the local farmer’s market, down to the creamy cheese blend to pull it all together. And the best part? You can choose to infuse it or not with your oil! Your choice! My kids love it, so I hope yours do too! Bon Appetit!
4 large zucchini, thinly sliced lengthwise (I used a mandolin)
1 Tbsp olive oil for brushing + 1 additional Tbsp for sautéing
1 small sweet yellow onion, finely diced
2 fresh garlic cloves, minced
8 oz fresh mushrooms, chopped well
1 tsp dry Italian seasoning
16 oz high-quality marinara sauce, or your own if you have the time
1/3 cup organic ricotta
1 free-range egg
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
A handful or fresh parsley, finely chopped
