Zucchini Pesto Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.2
- Total Fat: 7.2 g
- Cholesterol: 147.4 mg
- Sodium: 190.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 9.4 g
View full nutritional breakdown of Zucchini Pesto Bake calories by ingredient
Number of Servings: 8
Ingredients
-
3 Zucchinis, sliced
1 8oz package Fresh Mushrooms, sliced
1 Yellow Onion, diced
1 (15 oz.) can Chopped Tomatoes, drained well
1/2 teaspoon Garlic, minced
5 Eggs, beaten
2 Tablespoons Storebought Pesto Sauce
1 Tablespoon Fresh Basil, chopped
1 cup Ricotta Cheese
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing
Directions
Saute zucchini, mushrooms, and onions till golden. Add tomatoes and garlic and cook 1 minute more. Set aside to cool. Mix together remaining ingredients.Add cooled veggies holding back any liquids that may have rendered from them. Mix till well combined. Pour into a Pyrex casserole dish that has been sprayed with Pam non-stick spray. Bake at 350 for 35 minutes or slightly golden & knife inserted comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MLATIOLAIS.
Number of Servings: 8
Recipe submitted by SparkPeople user MLATIOLAIS.