INGREDIENTS
2 tbsp
Parsley, fresh
16 oz
Portobello mushrooms
2
Zucchini, large
2
Eggs
1
jar Pasta sauce
1/4 tsp
Pepper
1/4 tsp
Salt
1
Cooking spray
1 tbsp
Olive oil
2 cups
Mozzarella cheese, part skim
1/4 cup
Parmesan, grated
30 oz
Skim milk ricotta
Watery