Ingredients
1
tablespoon olive oil
2
lb medium zucchini, halved lengthwise and cut in 1/2-inch slices (about 6 cups)
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chopped cooked chicken
1 1/2
cups Muir Glen™ organic roasted garlic pasta sauce
1
cup whole milk ricotta cheese
1/4
cup grated Parmesan cheese
1/4
cup chopped fresh basil leaves
2
cups shredded mozzarella cheese (8 oz)
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, salt and pepper; cook 8 minutes, stirring frequently. Stir in chicken; reduce heat to medium. Continue cooking 3 to 5 minutes or until vegetables are crisp-tender. Stir in pasta sauce.
In small bowl, mix ricotta cheese, Parmesan cheese and 2 tablespoons of the chopped basil until mixed well. Drop spoonfuls of ricotta mixture on top of vegetable and chicken mixture. Top with mozzarella cheese.
Cover and cook over medium heat 5 to 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before serving. Garnish with remaining 2 tablespoons chopped basil.
