Keto Spinach And Ricotta Bake Recipe

About this recipe

A delicious keto-friendly spinach and ricotta filling baked to perfection, ideal for a satisfying dinner. This vegetarian dish is rich in flavor and low in carbs, perfect for solution seekers.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 200 g Peeled Sambhar Onion By Urban Harvest
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 200 g Old Hill Parmesan Cheese
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 1 pc (50 g) On1Y Pepper Grinder
• 250 g Zucchini Green
• 250 g Spinach - Chopped
• 1 kg Akar Powder Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1 package of spinach according to package directions. Drain thoroughly to remove excess moisture.
3. 3. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 tablespoon of finely chopped onion and sauté for 2 to 3 minutes until softened.
4. 4. Remove the skillet from heat and stir in the cooked spinach, 2/3 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt. Mix well until fully combined.
5. 5. Spread a thin layer of tomato sauce in the bottom of a baking dish.
6. 6. Place 2 tablespoons of the spinach mixture in the center of each zucchini slice. Roll them up and place them seam-side down in the baking dish.
7. 7. Repeat until all the filling is used and the dish is filled with the prepared rolls.
8. 8. Spoon additional tomato sauce over the top of the rolls and sprinkle with extra Parmesan cheese.
9. 9. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
10. 10. Let the dish stand for 5 minutes before serving. Enjoy your keto-friendly spinach and ricotta bake!