summer vegetable bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 0.7 g
  • Cholesterol: 6.7 mg
  • Sodium: 306.6 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 12.1 g

View full nutritional breakdown of summer vegetable bake calories by ingredient


Perfect as a light lunch or a side dish Perfect as a light lunch or a side dish
Number of Servings: 6


    2 cup (not packed) Cottage Cheese, Nonfat
    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    1 large Onions, raw
    1 cup, pieces or slices Mushrooms, fresh
    1 can Canned Tomatoes
    1 cup Zuccini Squash


drain the tomatoes. I like the canned tomatoes with basil. Cook at 350.


slice eggplant thinly, slice onion thinly, slice zuccini thinny
in an 8X11 dish sprayed with cooking spray layer half the egg plant, onion, zucchini and mushrooms. Add half the can of tomatoes (drain first) and half the cottage cheese. Repeat,
Add salt pepper and garlic to taste.Cook at 350 degrees.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MDENIZ65.

TAGS:  Vegetarian Meals |