Use a 9 X 13-inch ovenproof pan.
- ¼ cup olive oil, divided
- 2 cups mini sweet peppers, cored/seeded/cut in thin rings
- 2 cups Vidalia onions, sliced/cut in quarters
- 2 tablespoons minced garlic, divided
- 2 8-ounce packages cremini or baby portabella mushrooms, sliced
- 1 8-10-ounce bag spinach
- ½ cup white wine
- ½ cup fresh basil, thinly sliced
- 2 large zucchinis, sliced lengthwise ¼ inch thick
- 32-ounce container ricotta
- 2 eggs
- 2 teaspoons Italian seasoning
- Salt & pepper
- 16 ounces mozzarella, grated
- ½ cup freshly grated parmesan cheese
- 4 cups spaghetti sauce
Preheat oven to 350 degrees.
Heat 2 tablespoon olive oil in a skillet over medium heat. Add peppers and onions to hot pan cooking until just wilted.
Add 1 tablespoon minced garlic to pepper mixture and continue to cook for 2-3 minutes. Set aside to cool.
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms to hot pan, season with salt & pepper and stir until mushrooms start to soften. Add remaining garlic to pan, stirring to mix.
Add white wine to pan, raise heat and reduce wine by half. Add spinach a handful at a time allowing to wilt and make room in pan.
Repeat with remaining spinach until all is incorporated and wilted. Drain off excess liquid and set mixture aside to cool.
Mix ricotta with eggs, Italian seasoning and salt & pepper.
Spoon enough sauce in pan to coat the bottom with a thin layer.
Lay enough zucchini slices to cover entire surface, overlapping a little if necessary. Spoon another thin layer of sauce over zucchini.
Distribute half of drained spinach and mushroom mixture over zucchini.
Spread half of ricotta mixture over spinach and mushroom layer.
Distribute half of fresh basil over ricotta.
Sprinkle one third of mozzarella over ricotta layer.
Spread one half of pepper and onion mixture over cheese.
Spread another layer of zucchini slices over cheese layer.
Repeat with sauce, spinach mixture, ricotta, fresh basil, mozzarella, pepper mixture.
Top with final layer of zucchini slices, sauce, mozzarella and finish with fresh parmesan.
Bake for 45 – 60 minutes or until zucchini is fork tender.
Let sit for 20-30 minutes before cutting and serving. Serve with additional sauce if desired.