Zucchini and Eggplant Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.4
- Total Fat: 13.8 g
- Cholesterol: 137.7 mg
- Sodium: 648.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.6 g
- Protein: 16.6 g
View full nutritional breakdown of Zucchini and Eggplant Bake calories by ingredient
Introduction
This is a lower fat modified recipe from Better homes and Gardens all vegetable dinner winner from May 2008I like a little less red pepper and add button mushrooms (1 cup). I also use a red onion for a sharper taste - otherwise it is a little too sweet for me. You can also substitute stuffing for the crackers. I use nonfat Miracle Whip for more flavor as well. This is a lower fat modified recipe from Better homes and Gardens all vegetable dinner winner from May 2008
I like a little less red pepper and add button mushrooms (1 cup). I also use a red onion for a sharper taste - otherwise it is a little too sweet for me. You can also substitute stuffing for the crackers. I use nonfat Miracle Whip for more flavor as well.
Number of Servings: 8
Ingredients
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3 sliced zucchini (4 cups)
2 large sweet peppers ,coarsely chopped (2 cup)
2 medium onions, coarsely chopped (1 cup)
1 medium eggplant, peeled and coarsely chopped (5 cups)
2 closed garlic, minced
3 tblsp olive oil
4 eggs
1/2 cup light mayonnaise
1/2 tsp black pepper
4 oz Pecorino-Romano cheese, grated (1 cup)
8 oz shredded mozzarella cheese (2 cups)
12 rich round crackers, crushed (2/3 cup)
Directions
Preheat oven to 350 F. Grease 9inch by 13 inch casserole pan
Stir fry vegetables, garlic and oil in wok until softened (10 minutes).
Whip together mayonnaise and eggs until mixed. Add pepper, Romano and 1 cup of mozarella cheese.
Stir in vegetables and mix until well coated. Pour into casserole pan.
Top with remaining cup of Mozarella Cheese and crumbled crackers.
Bake for 20-25 minutes until browned.
Salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MELANIE_J.
Stir fry vegetables, garlic and oil in wok until softened (10 minutes).
Whip together mayonnaise and eggs until mixed. Add pepper, Romano and 1 cup of mozarella cheese.
Stir in vegetables and mix until well coated. Pour into casserole pan.
Top with remaining cup of Mozarella Cheese and crumbled crackers.
Bake for 20-25 minutes until browned.
Salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MELANIE_J.
Member Ratings For This Recipe
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55TOLOOSE
