Cheeesy Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Medium Zucchini - sliced (thick)2 Medium Summer or Yellow squash - sliced (thick)1/4-1/2 cup red onion - diced1 Cup Ricotta Cheese (part skim is fine)1 Large Egg - beatenSeasoning (to taste): Basil - 3 tbsp, thyme 1 tsp, oregano - 1 tspParmesan cheese - to top
1.Preheat oven to 425 degrees.
2. Combine all veggies - throw in whatever you like - eggplant, peppers, etc - and garlic and coat lightly with Olive Oil
3. Mix Ricotta and beaten egg and line a 13 X 9 baking pan (sprayed with non- stick spray) - works well in a glass pan if you have one.
4. Cover with sliced veggies
5. Top Veggies with spices - to taste.
6. Cover dish with Paremsean cheese and bake for 15-20 minutes - parmesean cheese should brown slightly.
Makes approximately 8 servings - nutrition information built around 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BLFABER.
2. Combine all veggies - throw in whatever you like - eggplant, peppers, etc - and garlic and coat lightly with Olive Oil
3. Mix Ricotta and beaten egg and line a 13 X 9 baking pan (sprayed with non- stick spray) - works well in a glass pan if you have one.
4. Cover with sliced veggies
5. Top Veggies with spices - to taste.
6. Cover dish with Paremsean cheese and bake for 15-20 minutes - parmesean cheese should brown slightly.
Makes approximately 8 servings - nutrition information built around 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BLFABER.
Nutritional Info Amount Per Serving
- Calories: 136.4
- Total Fat: 8.6 g
- Cholesterol: 42.3 mg
- Sodium: 163.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.9 g
- Protein: 8.2 g
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