Eggplant Zucchini Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 207.1
- Total Fat: 2.9 g
- Cholesterol: 49.9 mg
- Sodium: 549.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.5 g
- Protein: 18.3 g
View full nutritional breakdown of Eggplant Zucchini Bake calories by ingredient
Introduction
My version of low fat eggplant and zucchini parmesan My version of low fat eggplant and zucchini parmesanNumber of Servings: 6
Ingredients
-
2 medium eggplant cubed
2 medium zucchini cubed
1 medium onion cubed
1 can Del Monte Diced Tomatoes with green pepper and onion
Salt- to taste
Pepper-to taste
Garlic powder to taste
Polly-O FF ricotta 1 small carton
1 extra large egg
1T parsley
1T Italian Seasoning
1tsp nutmeg
1/2 cup Toasted Breadcrumbs
4 tsp Parmesean cheese
Directions
Pre heat oven to 350 degrees
Cube eggplant, zucchini, onion and brown in PAM.
Mix in can of tomatoes to heat through. Add salt, black pepper, garlic pepper to taste.
Mix ricotta with egg, and all listed seasonings.
Layer 1/2 veggiesand tomato mix in the pan.
Add ricotta mixture in baking pan.
Add remaining veggie mixture.
Mix breadcrumbs and Parmesean cheese and top casserole with mixure.
Spray top with butter flavored PAM
Bake 30-45 mins until bubbly and topping is brown. Let casserole sit for 10 mins before serving.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user HDPN107.
Cube eggplant, zucchini, onion and brown in PAM.
Mix in can of tomatoes to heat through. Add salt, black pepper, garlic pepper to taste.
Mix ricotta with egg, and all listed seasonings.
Layer 1/2 veggiesand tomato mix in the pan.
Add ricotta mixture in baking pan.
Add remaining veggie mixture.
Mix breadcrumbs and Parmesean cheese and top casserole with mixure.
Spray top with butter flavored PAM
Bake 30-45 mins until bubbly and topping is brown. Let casserole sit for 10 mins before serving.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user HDPN107.