Tomato Eggplant Zucchini Cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 eggplant, unpeeled1 Zucchini2 TomatosOlive oil cooking spray (about 2 sprays to grease pan)300g light RicottaBunch of Basil1.5 Cup Tomato Sauce100g Mozzarella Cheese
Slice eggplant and tomato and sprinkle with salt pepper and garlic powder. Roast on greased pan for 15-20 minutes or until they start to brown.
Slice zucchini
Cover the bottom of an 8x8 pan with tomato sauce
Layer veggies, ricotta, tomato sauce and basil in the pan.
Top with mozzarella, cover with aluminum foil and bake at 400º until done, about 30-45 minutes.
Serving Size: 1/4 of 8x8 pan
Number of Servings: 4
Recipe submitted by SparkPeople user ANNAGLET.
Slice zucchini
Cover the bottom of an 8x8 pan with tomato sauce
Layer veggies, ricotta, tomato sauce and basil in the pan.
Top with mozzarella, cover with aluminum foil and bake at 400º until done, about 30-45 minutes.
Serving Size: 1/4 of 8x8 pan
Number of Servings: 4
Recipe submitted by SparkPeople user ANNAGLET.
Nutritional Info Amount Per Serving
- Calories: 345.1
- Total Fat: 16.3 g
- Cholesterol: 55.4 mg
- Sodium: 1,202.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 9.3 g
- Protein: 19.8 g
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