Zucchini Pesto Bake

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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.