Italian Vegie Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 256.9
- Total Fat: 7.0 g
- Cholesterol: 14.9 mg
- Sodium: 510.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.8 g
- Protein: 23.2 g
View full nutritional breakdown of Italian Vegie Bake calories by ingredient
Number of Servings: 4
Ingredients
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3 cups zucchini, chopped 1.2 inch dice
2 cups mushroom, sliced
1/2 cups Roasted Red Peppers
1/2 cups onion, diced
3 teaspoons minced garlic
1/2 package frozen artichoke hearts
1 package frozen spinach, water drained
3 Roma tomatoes, diced
1/2 cup carrot, small diced
1/2 container ricotta cheese
1/2 cup parmesan cheese
3/4 cup egg whites
3.4 cups marinara sauce
2 Tbl Mixed herb seasoning
1/2 Block Extra Firm Tofu, diced into 1/2 cubes.
Directions
Pre heat over to 400
In a large bowl mix seasoning, cheeses and egg whites
Mix marinara sauce into cheese mixture
Stir in veggies and tofu
Transfer to a 9x13 baking dish.
Bake for 45 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user LISS327.
In a large bowl mix seasoning, cheeses and egg whites
Mix marinara sauce into cheese mixture
Stir in veggies and tofu
Transfer to a 9x13 baking dish.
Bake for 45 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user LISS327.
Member Ratings For This Recipe
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VOLBABE
Okay, I was wondering exactly what .5 cups is for the onions and red peppers? I am dying to make this for Lent especially on Fish Fridays. Thanks! - 2/27/09
Reply from LISS327 (2/27/09)
The same as 1/2 cup. They are in for flavor, feel free to skip if you don't like the items. I used 1/2 of a hot pepper last night to add a little heat to the dish.
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SLIMINMIND
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MELLY75
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SUEHEN
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TRACY1201