Squash and Cheese bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Parmesan Cheese, grated1.0 large Egg, fresh, whole, raw0.5 tsp Pepper, black1.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh0.35 cup, chopped Kale1.0 large whole (3" dia) Tomatoes, red, ripe, raw, year round average1.0 cup, sliced Summer Squash1.5 medium Zucchini, baby7.0 oz Ricotta cheese, fat-free0.2 tbsp Extra Virgin Olive Oil12.0 oz Bel Gioioso - Fresh Mozzarella
Mix first five ingredients in a bowl, sparing a little more than half the parm.
Slice all squash and tomato.
Layer each squash with ricotta mixture and generous amount of parmesan between.
Chop kale fine and mix with ricotta mixture.
Layer ricotta mixture, and more parmesan, between squash and tomato.
Top with sliced fresh mozzarella and parmesan.
Bake at 400, or place on Grill, till cheese is melted and slightly browned.
Serving Size: Makes 9 2×3 servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user KNEWCOMBE1.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KNEWCOMBE1.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 10.6 g
- Cholesterol: 48.3 mg
- Sodium: 345.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.5 g
- Protein: 12.9 g
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