Ingredients
1-1/2 cups sliced fresh mushrooms1-1/2 cups thinly sliced zucchini1 cup chopped green pepper1/2 cup chopped onion1 garlic clove, minced2 teaspoons canola oil1 carton (15 ounces) part-skim ricotta cheese1-1/4 cups egg substitute1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3/4 cup crumbled feta cheese1 tablespoon minced fresh parsley1-1/2 teaspoons minced fresh thyme1/2 teaspoon salt1/4 teaspoon pepper2 medium tomato, seeded and chopped
Preparation
Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.
