Recipe: Garden Fresh Florentine (layered rice, ricotta, zucchini, spinach and salsa)

GARDEN FRESH FLORENTINE

1 (3 1/2 ounce) pouch boil-in-bag white rice (2 cups cooked rice)
1/4 cup finely chopped onion
1 cup packed coarsely chopped fresh spinach
2 cups thinly sliced zucchini
1/4 teaspoon salt
1 cup Sargento Light Ricotta Cheese
1/2 cup liquid egg substitute (or 2 large eggs)
2 tablespoons chopped fresh cilantro
1 cup mild or medium salsa
2 cups (8 ounces) Sargento Light Shredded Mozzarella Cheese

Cook the rice according to package directions; drain well.

Preheat the oven to 375 degrees F.

Coat a medium nonstick skillet with nonstick cooking spray. Add the onion and cook over medium-high heat until softened, about 5 minutes, stirring occasionally.

Add the spinach; cook 1 minute. Transfer the mixture to a medium bowl; set aside.

Recoat the skillet with cooking spray. Add the zucchini and cook over medium heat until crisp-tender, about 4 minutes, stirring occasionally. Remove from the heat; sprinkle with the salt and set aside.

Add the ricotta, egg substitute, and cilantro to the spinach mixture; mix well.

Spread half of the salsa in the bottom of a 10-inch quiche dish or shallow 1 1/2-quart casserole. Spoon half of the rice over the salsa; arrange half of the zucchini over the rice. Top with half of the ricotta mixture. Sprinkle evenly with 1 cup of the mozzarella. Repeat the layering with the remaining rice, zucchini, 1/2 cup of the mozzarella, and remaining ricotta mixture and salsa.

Bake for 20 minutes more or until the cheese is melted and the mixture is bubbly.

Source: Sargento "Cheese Makes The Recipe" Contest
First Place - Light Dish, Gloria Piantek, Plainsboro, New Jersey