INGREDIENTS
2 tbsp
extra virgin olive oil
4
garlic cloves, minced
3
bags baby spinach
2
zucchini, cut into 1/2 inch coins
1 tsp
kosher salt, divided
2 cups
ricotta cheese
2
large egg yolks
1/4 tsp
freshly grated nutmeg
1
tube cooked polenta, sliced into 24 slices
4 cups
marinara sauce
1
jar roasted yellow peppers, chopped
1 cup
grated parmesan cheese
1 lb
fresh mozzarella, thinly sliced