Zucchini Pesto Bake

Name: Zucchini Pesto Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 3 Zucchinis sliced; 1 8oz package Fresh Mushrooms sliced; 1 Yellow Onion diced; 1 (15 oz.) can Chopped Tomatoes drained well; 1/2 teaspoon Garlic minced; 5 Eggs beaten; 2 Tablespoons Storebought Pesto Sauce; 1 Tablespoon Fresh Basil chopped; 1 cup Ricotta Cheese; 1/2 teaspoon Kosher Salt; a few twists of Black Pepper; Olive Oil for sauteing

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 8

Ingredients

3 Zucchinis, sliced1 8oz package Fresh Mushrooms, sliced1 Yellow Onion, diced1 (15 oz.) can Chopped Tomatoes, drained well1/2 teaspoon Garlic, minced5 Eggs, beaten2 Tablespoons Storebought Pesto Sauce1 Tablespoon Fresh Basil, chopped1 cup Ricotta Cheese1/2 teaspoon Kosher Salta few twists of Black PepperOlive Oil for sauteing

Directions

Saute zucchini, mushrooms, and onions till golden. Add tomatoes and garlic and cook 1 minute more. Set aside to cool. Mix together remaining ingredients.Add cooled veggies holding back any liquids that may have rendered from them. Mix till well combined. Pour into a Pyrex casserole dish that has been sprayed with Pam non-stick spray. Bake at 350 for 35 minutes or slightly golden & knife inserted comes out clean.

Number of Servings: 8

Recipe submitted by SparkPeople user MLATIOLAIS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 136.2
Total Fat: 7.2 g
Cholesterol: 147.4 mg
Sodium: 190.7 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.0 g
Protein: 9.4 g

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