Vegetable Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 zucchinis, sliced into rounds20 mushrooms (give or take), sliced8 carrots, sliced into rounds or shredded1 can (6oz) tomato paste6 oz water (I just use the tomato paste can)Herbs & Spices, to taste (oregano, basil, rosemary, thyme, black pepper, garlic powder, onion powder, or your own preferences)2 cups part-skim mozzarella, shredded2 teaspoons olive oil
Preheat oven to 350F.
Slice veggies and shred cheese.
Make a simple marinara with tomato paste, water, and herbs.
Grease a medium-sized baking dish.
Place in layers, as follows:
zucchini, sauce, cheese
mushroom, sauce, cheese
carrot, sauce, cheese
Bake covered for 30-45 minutes, until it begins to bubble at the edges.
Take cover off and bake another 5-10 minutes until the cheese starts to get bubbly.
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user KALISCHILDE.
Slice veggies and shred cheese.
Make a simple marinara with tomato paste, water, and herbs.
Grease a medium-sized baking dish.
Place in layers, as follows:
zucchini, sauce, cheese
mushroom, sauce, cheese
carrot, sauce, cheese
Bake covered for 30-45 minutes, until it begins to bubble at the edges.
Take cover off and bake another 5-10 minutes until the cheese starts to get bubbly.
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 371.1
- Total Fat: 10.6 g
- Cholesterol: 16.4 mg
- Sodium: 1,016.9 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 16.8 g
- Protein: 20.3 g
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