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14Ingredients
85Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 zucchini
- 1 egg
- 400 grams spinach (fresh or frozen.)
- 1 handful pine nuts
- 200 grams ricotta cheese
- 100 grams mozzarella (grated)
- 1 fresh mozzarella ball
- 4 tomatoes (ripe)
- 4 garlic cloves
- 1 bunch flat leaf parsley
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. tomato paste
- salt
- Salt and ground pepper.
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Reviews(1)
Sarah H. 8 years ago
These were a hit! I have a few gluten free family members and these were great! I made a double batch and I decided to go with my homemade sauce instead of their blender one. I didn't add any cheese on top, just left it sauce they were so good that almost the entire pan was eaten. I made them the night before and baked them right before serving. I served them hot so the fresh mozzarella would be stringy.