Zucchini Mushroom Bake

Servings: 3

• 1 zucchini Cut into thin sliced

• 3 small portobello mushrooms sliced

• 1 cup shredded mozzarella + extra for topping

• 1 yellow onion diced

• 1 Cup Frozen spinach

• 1tbsp EVOO + extra to drizzle

• 1cup matchstick carrots

• 1tsp minced garlic

• 1tsp garlic powder, onion powder, paprika, Italian seasoning and pepper

• 1 cup grated Parmesan

• 1 cup marinara

• No stick spray

1. Preheat oven to 350

2. Add 1tbsp evoo to pan

3. Add diced onions and carrots sauté for 5 minutes and then add in frozen spinach

4. Sauté until spinach is thawed, add in minced garlic and sauté another 3 minutes

5. Remove onions, carrots, spinach and garlic from pan and set aside on paper towel lined plate

6. Add sliced portobellos to pan and cook for two minutes. Drizzle with evoo if needed. Set aside

7. Combine Parmesan, garlic powder, onion powder, paprika, pepper and Italian seasonings in shallow plate. Coat both sides of each slice of zucchini with mixture

8. Spray a 9x9 baking dish with nonstick spray. Spoon half of the marinara  on the bottom

9. Add a layer of zucchini slices on top of the marinara and then top with half of the mushrooms

10. Top with half of the onion/spinach/carrot mix and then top with half of the cheese

11. Repeat and add one more layer, top with remaining zucchini

12. Pour remaining marinara on top and then any extra Parmesan cheese mixture on top

13. Top with mozzarella and bake for 40 minutes or until liquid is bubbling on bottom