INGREDIENTS:
3 C. Grated Zucchini
3 C. Grated Carrots
3 Bunches Fresh Spinach, cooked, drained and chopped
1 Tbsp. Olive Oil
3 Large Eggs
1 C. Grated Parmesan Cheese
2 1/2 C. Spaghetti Sauce*
8 oz. Shredded Provolone Cheese
DIRECTIONS:
Sauté zucchini & carrots separately in ½ Tbsp. oil each until tender‐crisp
Combine eggs & Parmesan.
In 3 bowls, stir ⅓ egg mixture separately into spinach, carrots, & zucchini.
Spoon ⅔ c. sauce into a 9‐inch‐square baking pan.
Place half of the noodles over sauce
Spread spinach into pan; top with ⅓ of provolone, Carrots, ⅔ c. sauce, another ⅓ of provolone, & zucchini.
Top with remaining noodles & sauce; cover pan with aluminum foil.
Bake at 350 degrees for 30 minutes; Remove foil & sprinkle with remaining provolone; bake 10 minutes longer. Cool 10 minutes before cutting.
Makes 9 servings *Substitute for classico alfredo sauce.
SOURCE SEASONAL LOCAL INGREDIENTS:
