Zutaten für Vegetables Italiano
- 1 medium zucchini, diced
- Virgin Olive Oil
- 1/4 cup water
- 1 medium eggplant, diced
- 2 cloves garlic, minced
- Italian Herb Seasoning
- 1/4 teaspoon red pepper flakes (or to taste)
- Italian Style Tomatoes
- Low Fat Ricotta Cheese
- Parmesan Cheese
- Egg
- Parsley
- Seasoned Dry Bread Crumb
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Zubereitung von Vegetables Italiano
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large, heavy nonstick skillet over medium-high heat.
- Add minced garlic, diced zucchini, and diced eggplant. Sauté for 2 minutes, stirring occasionally.
- Pour in 1/4 cup of water, cover the skillet, and cook for 3-4 minutes, or until vegetables are almost tender.
- Stir in oregano, basil, red pepper flakes, diced tomatoes, salt, and pepper. Cover and simmer for 5 minutes.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
- Lightly oil a shallow baking dish.
- Arrange half of the cooked vegetable mixture in the bottom of the baking dish.
- Top with half of the cheese mixture.
- Repeat layers with the remaining vegetables and cheese.
- Sprinkle breadcrumbs evenly over the top.
- Bake for 35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
30g
Fat
7g
Carbs
6g
