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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 2.4 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,009.9 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.2 g
  • Protein: 16.2 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Number of Servings: 10


    * Summer squash, 6 medium squash sliced
    * Zucchini, 3 small ones sliced
    * *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 2 small cans
    * *Del Monte Petite Cut Diced Tomatoes,1 large can
    * Chicken Breast, no skin, 16 ounces
    * Onions, raw, 1 medium (2-1/2" dia)
    * *Mozarella Cheese - Reduced Fat, 1 cup


chop the veggies and place in casserole dish, cook the chicken and cut up, then season with cinnamon, basil and salt and pepper. Bake at 350 about an hour.

this was too much water from the tomato but it kept it from drying out while cooking. about ten minutes before done add mozzarella cheese. serve over brown rice

I used lots of summer squash because it was on sale, you could add other veggies or change the ratio of vegetables.

Number of Servings: 10

Recipe submitted by SparkPeople user LCFLYTHE.

TAGS:  Vegetarian Meals |

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