INGREDIENTS
1/2 tsp
EVOO
2 cloves
garlic
120 gs
yellow onion
215 gs
zucchini squash
180 gs
red bell pepper
170 gs
baby spinach
1 cup
low fat cottage cheese
1 cup
ricotta cheese
1/2 cup
parmesan cheese
2 cups
mozzarella cheese
1 tbsp
fresh parsley
1
egg
4 1/2 cups
marinara sauce
9 ozs
chickpea