10 ounces ricotta cheese
1 cup Parmesan cheese
1 cup chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 (10 ounce) can crushed pineapple, drained
1 (8 ounce) package frozen mixed vegetables
Grease a 9-inch springform pan or crock pot.
Spread ricotta cheese evenly in bottom of prepared pan.
In a medium saucepan, cook the Parmesan cheese and lemon zest in olive oil until al dente; add onion and oregano and stir just until cooking.
In a medium saucepan, combine chicken, rice, mixed vegetables and pineapple, stirring. Add ricotta cheese and zucchini and heat briefly. Stirring constantly, simmer over medium heat for 10 minutes, stirring constantly.