Ingredients

  • 1 medium onion diced
  • 7-8 cloves garlic minced
  • 8-10 fresh roma tomatoes
  • 6 mushrooms chopped
  • 1 green pepper diced
  • 2 tsp fresh basil chopped
  • 1/2 tsp dried thyme or fresh
  • 1/4 tsp red chili powder
  • 1 tsp garlic powder
  • 2 tsp balsamic vinegar
  • 2 tsp grape seed oil
  • sea salt and black pepper to taste
  • 3 cups spinach
  • 1.5 lbs zucchini

Directions

  • Puree tomatoes in a food processor
  • In a medium sauce pan, saute onion on medium-low heat until translucent
  • Add garlic and saute for 1 min
  • Add green peppers, saute for another 3 min, then add mushrooms and saute for another 2 min
  • Add pureed tomatoes and bring to boil
  • Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
  • Boil for another 2 minutes, bring to simmer covered for 15 min
  • Add basil and set aside
  • Chop ends off zucchini and slice thinly – similar to pasta (may use a mandoline) and set aside
  • Wash and chop spinach and set aside
  • Preheat oven to 375 F
  • In a greased glass dish layer zucchini, then sauce, then spinach
  • Repeat 2 more times
  • Bake for 40-45 min
  • Let it sit for 10 min before slicing