Vegetable Parmesean

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 371.1
  • Total Fat: 10.6 g
  • Cholesterol: 16.4 mg
  • Sodium: 1,016.9 mg
  • Total Carbs: 57.9 g
  • Dietary Fiber: 16.8 g
  • Protein: 20.3 g

View full nutritional breakdown of Vegetable Parmesean calories by ingredient


Introduction

This is a spin-off of eggplant parmesean, made with what was in my fridge at the moment. It came out really well, and is a great, healthy substitute when you are in the mood for eggplant parm or lasagna. This is a spin-off of eggplant parmesean, made with what was in my fridge at the moment. It came out really well, and is a great, healthy substitute when you are in the mood for eggplant parm or lasagna.
Number of Servings: 2

Ingredients

    2 zucchinis, sliced into rounds
    20 mushrooms (give or take), sliced
    8 carrots, sliced into rounds or shredded
    1 can (6oz) tomato paste
    6 oz water (I just use the tomato paste can)
    Herbs & Spices, to taste (oregano, basil, rosemary, thyme, black pepper, garlic powder, onion powder, or your own preferences)
    2 cups part-skim mozzarella, shredded
    2 teaspoons olive oil

Tips

This was a "what can I do with what's in the fridge?" recipe. I had zucchini, carrots, and mushrooms that needed to be used, but I think this would work with any veggies you want to use - eggplant, squash, peppers, greens... whatever sounds good to you.


Directions

Preheat oven to 350F.
Slice veggies and shred cheese.
Make a simple marinara with tomato paste, water, and herbs.
Grease a medium-sized baking dish.
Place in layers, as follows:
zucchini, sauce, cheese
mushroom, sauce, cheese
carrot, sauce, cheese

Bake covered for 30-45 minutes, until it begins to bubble at the edges.
Take cover off and bake another 5-10 minutes until the cheese starts to get bubbly.

Serving Size: Makes 2 large servings

Number of Servings: 2

Recipe submitted by SparkPeople user KALISCHILDE.