Cheeesy Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.4
- Total Fat: 8.6 g
- Cholesterol: 42.3 mg
- Sodium: 163.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.9 g
- Protein: 8.2 g
View full nutritional breakdown of Cheeesy Roasted Vegetables calories by ingredient
Introduction
Remins me a bit of lasagne but no noodles! Play with it an add what you like! Remins me a bit of lasagne but no noodles! Play with it an add what you like!Number of Servings: 8
Ingredients
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2 Medium Zucchini - sliced (thick)
2 Medium Summer or Yellow squash - sliced (thick)
1/4-1/2 cup red onion - diced
1 Cup Ricotta Cheese (part skim is fine)
1 Large Egg - beaten
Seasoning (to taste): Basil - 3 tbsp, thyme 1 tsp, oregano - 1 tsp
Parmesan cheese - to top
Directions
1.Preheat oven to 425 degrees.
2. Combine all veggies - throw in whatever you like - eggplant, peppers, etc - and garlic and coat lightly with Olive Oil
3. Mix Ricotta and beaten egg and line a 13 X 9 baking pan (sprayed with non- stick spray) - works well in a glass pan if you have one.
4. Cover with sliced veggies
5. Top Veggies with spices - to taste.
6. Cover dish with Paremsean cheese and bake for 15-20 minutes - parmesean cheese should brown slightly.
Makes approximately 8 servings - nutrition information built around 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BLFABER.
2. Combine all veggies - throw in whatever you like - eggplant, peppers, etc - and garlic and coat lightly with Olive Oil
3. Mix Ricotta and beaten egg and line a 13 X 9 baking pan (sprayed with non- stick spray) - works well in a glass pan if you have one.
4. Cover with sliced veggies
5. Top Veggies with spices - to taste.
6. Cover dish with Paremsean cheese and bake for 15-20 minutes - parmesean cheese should brown slightly.
Makes approximately 8 servings - nutrition information built around 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BLFABER.
Member Ratings For This Recipe
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