"Lasagna" Stuffed Veggies (Low-Carb)

Prep Time:   15 Minutes

Cook Time:  50 Minutes

Servings:     4

Ingredients

• 2 large zucchini 
• 4 portobella mushrooms 
• 1 container of ricotta 
• 1 cup of freshly shredded parmesan 
• 1.5 cups of shredded mozzarella cheese (From block)
• 2 eggs
• Rios or favorite marinara (the amount will be personal preference) 
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1 tsp garlic powder
• Salt, pepper, and crushed red pepper to taste
• *Optional raw spinach

Instructions: 

1. Oil a large baking dish
2. Mix ricotta, cheeses (all but .5 cup of mozzarella), eggs, and seasoning 
3. Pull out mushroom stems
4. Cute zucchini into 2 inch pieces OR cut in half lengthwise and scoop out insides to make cups or boats
5. Place veggies in baking dish
6. Spoon in about 1 tbps of marinara to each veggie
7. Add some spinach leaves
8. Fill each veggie with cheese mix
9. Add another tbsp of marinara to top 
10. Use remaining .5 cup mozzarella to sprinkle on top
11. Bake at 350 for 45-60 minutes or until veggies are tender when poked with a fork. Enjoy!

Photo Credit: My mother, Joanne Beaulieu