Marinara veggie stackers

Marinara veggie stackers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.6 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.6 g

View full nutritional breakdown of Marinara veggie stackers calories by ingredient
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Super delicious and healthy! Satisfies my pasta cravings with veggies and quinoa. Super delicious and healthy! Satisfies my pasta cravings with veggies and quinoa.
Number of Servings: 4


    Red Ripe Tomatoes, 4 large
    Onions, raw, .5 cup, chopped
    Garlic, 2 clove
    Red Wine, 3 oz
    Granulated Sugar, .5 tsp
    Basil, 2 tbsp
    Olive Oil, 2 tbsp

    Portabella Mushrooms, 4 large
    Quinoa, 1 cup cooked
    Eggplant, fresh, 1/2 sliced
    Summer Squash, 1/2 sliced
    Zucchini, 1/2 sliced
    Pam Organic Olive Oil Spray (1 second spray), 10 serving


1. Finely chop onions and garlic. Simmer for 5-10 minutes in olive oil, until they grow tender.

2. Deglaze with the red wine. Add chopped tomatoes, stir well. Simmer for at least 30 minutes (best if you simmer for 1-2 hours).

3. Add sugar (very small amounts at a time, to cut acidity) and fresh basil leaves. Stir well. Simmer another 15 minutes.

4. Preheat oven to 350 and line a baking sheet with aluminum foil. Combine 1/2 cup dry quinoa and one cup water in a saucepan; heat to boiling, then cover and reduce to a simmer. Simmer 15 minutes, then fluff with a spoon or fork.

5. Thickly slice eggplant, squash, and zucchini. Scoop gills and steps out of mushroom caps. Very lightly spray aluminum lining with Pam; spread vegetable slices and mushrooms on pan and very lightly spray the tops.

6. Bake vegetables and mushrooms for 20 minutes, flipping halfway through. Set a portabella cap on a plate (or a bed of lettuce/spinach, not included in calories). Fill inside with quinoa, cover with 1/2 Tbsp marinara. Layer eggplant, squash, and zucchini on top. Cover with another Tbsp or two of marinara.

Serving Size: Makes 4 servings, of one stuffed mushroom

Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHIFAL.

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