INGREDIENTS
2
large zucchini
salt
1
jar tomato pasta sauce
1
egg
1 15 ounce container
reduced fat ricotta cheese
2 tbsp
fresh chopped parsley
1 cup
frozen chopped spinach, thawed and squeezed dry
8 oz
fresh sliced mushrooms
8 oz
shredded mozzarella cheese
4 oz
shredded parmesan cheese