INGREDIENTS
3 large zucchini or yellow squash
Himalayan sea salt
3 Tbs olive oil
black pepper, to taste
1 tsp garlic powder
3 cloves garlic, chopped
1/2 red onion, chopped fine
Raos Homemade Tomato Basil Marinara
Violife vegan mozzarella
PROCESS
Preheat oven to 375 degrees.
Clean the zucchini or squash. Cut the ends off. Using a mandoline, slice the squash thin the long way. WEAR A GLOVE!
Line the counter with paper towels. Place the squash in one layer on the paper towels. Sprinkle with Himalayan sea salt. Flip the squash and salt the other side.
This will draw the moisture out of the squash. Leave for 20-30 min. You will see it sweat.
While that is sweating, add olive oil to sautee pan on med high heat. Add minced garlic. Add chopped up onion. Sweat those down for 5 minutes.
Add ground chicken. Add 1/2 container of basil, chopped up. Add black pepper, salt, and garlic powder. Cook until chicken is golden brown.
Once the squash is completed, unwrap them from the paper towels. Rinse the salt off in water. Then pat them all dry to remove any moisture remaining.
Using a glass 13 x 9 baking dish, line the bottom with one layer of squash. Top with one handful of baby spinach.
In a separate bowl, mix together the Kitehill vegan ricotta and the remaining chopped up basil.
Add 1/3 of the chicken mixture to the spinach layer.
Add 1/3 of the ricotta mixture to the chicken layer.
Add small dollops of vegan pesto to the chicken layer.
Add small dollops of Raos Tomato Basil Marinara to the chicken layer.
Top with a layer of squash. Make sure to cover all the areas to give it a solid separation.
Repeat above.
Add 1/3 of the chicken mixture to the spinach layer.
Add 1/3 of the ricotta mixture to the chicken layer.
Add small dollops of vegan pesto to the chicken layer.
Add small dollops of Raos Tomato Basil Marinara to the chicken layer.
Repeat until finished all ingredients.
Top with vegan mozzarella.
Bake for 45-55 minutes or until browned and cooked all the way through.