Italian Vegie Bake


4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.9
  • Total Fat: 7.0 g
  • Cholesterol: 14.9 mg
  • Sodium: 510.3 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 23.2 g

View full nutritional breakdown of Italian Vegie Bake calories by ingredient



Number of Servings: 4

Ingredients

    3 cups zucchini, chopped 1.2 inch dice
    2 cups mushroom, sliced
    1/2 cups Roasted Red Peppers
    1/2 cups onion, diced
    3 teaspoons minced garlic
    1/2 package frozen artichoke hearts
    1 package frozen spinach, water drained
    3 Roma tomatoes, diced
    1/2 cup carrot, small diced
    1/2 container ricotta cheese
    1/2 cup parmesan cheese
    3/4 cup egg whites
    3.4 cups marinara sauce
    2 Tbl Mixed herb seasoning
    1/2 Block Extra Firm Tofu, diced into 1/2 cubes.

Directions

Pre heat over to 400

In a large bowl mix seasoning, cheeses and egg whites

Mix marinara sauce into cheese mixture

Stir in veggies and tofu

Transfer to a 9x13 baking dish.

Bake for 45 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user LISS327.

Member Ratings For This Recipe


  •  no profile photo


    1 of 1 people found this review helpful
    Okay, I was wondering exactly what .5 cups is for the onions and red peppers? I am dying to make this for Lent especially on Fish Fridays. Thanks! - 2/27/09

    Reply from LISS327 (2/27/09)
    The same as 1/2 cup. They are in for flavor, feel free to skip if you don't like the items. I used 1/2 of a hot pepper last night to add a little heat to the dish.



  • no profile photo


    I threw in some lentles and chic pea for protein, omtied the cheese,tomato sause and tofu. It was still good, having left overs tonite!
    - 4/14/13


  • no profile photo

    Very Good
    My kids enjoyed this. Thanks - 3/17/09


  • no profile photo


    Making this tonight. Can't wait. The marinara sauce is it 3/4 cups (typo?) or actually 3.4 cups? (Seems like an odd measurement.) Thanks for the recipe! - 3/4/09

    Reply from LISS327 (3/4/09)
    I cannot type to save my life!!! it's 3/4. Never second guess yourself!! :)

    Enjoy!



  • no profile photo

    Incredible!
    Excellent and very healthy! I substitute Veggie Shreds for the parmesan and it saves some fat, calories and cholesterol - 3/4/09


  • no profile photo


    I am planning to make this make this recipe tomorrow. I have the ingredients but I'm not sure how much ricotta cheese to use. 1/2 container? What size? Sounds delicious!! Thanks. - 2/27/09

    Reply from LISS327 (2/27/09)
    I think i used a 12 oz container. It ended up being about a cup, but the more the better!!! I love cheese.



  • no profile photo


    Another goodie saved for lent - now the tofu sub? - 2/27/09

    Reply from LISS327 (2/27/09)
    Wow, I feel so loved. Sorry about the tofu. I chopped it and added with the veggies.



  • no profile photo


    Where does the tofu come in? Is it additional or in place of something else in the recipe? - 2/27/09

    Reply from LISS327 (2/27/09)
    I fixed it. I'm sorry. I added with the veggies for some added protein.



  • no profile photo


    LISS327,
    Did you substitute tofu for the ricotta cheese?? i was just wondering because in the directions you said to mix in the tofu but tofu was not on the ingrediants listing. I am a vegan so that would help. Thanks. It looks delicious.     - 2/27/09

    Reply from LISS327 (2/27/09)
    I'm sorry, I was really sick when I tired to write this, please let me know what other errors I made, I'm sure there are more :)
    I used extra firm tofu, dicd it and mixed it in with the veggies. I did this because I felt compelled to add some protein. Thanks again!!!



  • no profile photo

    Incredible!
    This just sounds YUMMY! I need to collect a few more veggie recipes and this fit the bill perfectly! - 2/27/09

    Reply from LISS327 (2/27/09)
    Thank you!!! I Hope it make you and your mouth happy!