Squash and Cheese bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 173.6
- Total Fat: 10.6 g
- Cholesterol: 48.3 mg
- Sodium: 345.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.5 g
- Protein: 12.9 g
View full nutritional breakdown of Squash and Cheese bake calories by ingredient
Introduction
Kinda like lasagna, but with no pasta, or sauce... Kinda like lasagna, but with no pasta, or sauce...Number of Servings: 12
Ingredients
-
1.5 cup Parmesan Cheese, grated
1.0 large Egg, fresh, whole, raw
0.5 tsp Pepper, black
1.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
0.35 cup, chopped Kale
1.0 large whole (3" dia) Tomatoes, red, ripe, raw, year round average
1.0 cup, sliced Summer Squash
1.5 medium Zucchini, baby
7.0 oz Ricotta cheese, fat-free
0.2 tbsp Extra Virgin Olive Oil
12.0 oz Bel Gioioso - Fresh Mozzarella
Directions
Mix first five ingredients in a bowl, sparing a little more than half the parm.
Slice all squash and tomato.
Layer each squash with ricotta mixture and generous amount of parmesan between.
Chop kale fine and mix with ricotta mixture.
Layer ricotta mixture, and more parmesan, between squash and tomato.
Top with sliced fresh mozzarella and parmesan.
Bake at 400, or place on Grill, till cheese is melted and slightly browned.
Serving Size: Makes 9 2×3 servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user KNEWCOMBE1.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KNEWCOMBE1.