Tomato Eggplant Zucchini Cassarole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.1
  • Total Fat: 16.3 g
  • Cholesterol: 55.4 mg
  • Sodium: 1,202.7 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 19.8 g

View full nutritional breakdown of Tomato Eggplant Zucchini Cassarole calories by ingredient
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Number of Servings: 4

Ingredients

    1.5 eggplant, unpeeled
    1 Zucchini
    2 Tomatos
    Olive oil cooking spray (about 2 sprays to grease pan)
    300g light Ricotta
    Bunch of Basil
    1.5 Cup Tomato Sauce
    100g Mozzarella Cheese

Directions

Slice eggplant and tomato and sprinkle with salt pepper and garlic powder. Roast on greased pan for 15-20 minutes or until they start to brown.

Slice zucchini

Cover the bottom of an 8x8 pan with tomato sauce

Layer veggies, ricotta, tomato sauce and basil in the pan.

Top with mozzarella, cover with aluminum foil and bake at 400 until done, about 30-45 minutes.

Serving Size: 1/4 of 8x8 pan

Number of Servings: 4

Recipe submitted by SparkPeople user ANNAGLET.

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