1/2 cup olive oil
1/4 teaspoon salt
2 cups fresh thyme
1 onion, chopped
1 kale
1 zucchini, griddled
1/8 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon olive oil
3 tablespoons honey
Heat olive oil in a large saucepan over medium heat. Stir in salt; cover pan, and cook, stirring frequently, until just slightly thickened
Add thyme, onion, kale, zucchini, lemon juice, lemon zest, olive oil, honey, and salt; bring to a low heat. Stirring constantly, will stir until mixture thickens. Bring mixture to a boil.
Reduce heat to low; stir hot cooking liquid into the white portion of the pan.
Divide pan into 5 pieces; spread pasta evenly over the center. In a small bowl, mix 1 cup of marinara sauce. Spread the marinara mixture into the bottom of each sheet with leaves. Heat leaf side down until greased.
Top bakes in preheated oven for 30 minutes, or until lightly browned and bubbly. Let cool completely before using on crust; fill edges of crust with equivalent of cheese cheese wedges. Serve as sandwiches or over pasta sauce.
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